I love the Food Network. I regularly catch up on my Food Network shows online (Good Eats!) and I read their magazines whenever I can get my hands on them. One of my favorite shows to watch is Rachael Ray's 30-Minute Meals. She never ceases to amaze and her recipes make me want to cook. Once a month, I receive Rachael's magazine- Everyday with Rachael Ray- in the mail. I pull out my pen, flip to the list of this month's recipes, and circle all of the ones I want to try!
This recipe, Chicken with Balsamic Onions and Parmesan Potatoes, is from a fall issue and I've been meaning to try it for a while. It turned out great! I kept wanting to eat all of the onions (They're so good...) and the chicken turned out fantastic. This is a great meal for a cold afternoon when you just want some comfort food.
Chicken with Balsamic Onions and Parmesan Potatoes (via Rachael Ray)
2 lbs. red potatoes, cut into 1/2 inch cubes
3 tbsp.butter
1/4 cup grated parmesan cheese
1/4 cup chopped flat-leaf parsley
salt and pepper
3 tbsp. EVOO (Extra Virgin Olive Oil)
4 skinless, boneless chicken breasts
2 medium red onions, thinly sliced
3 tbsp. balsamic vinegar
4 cups baby spinach
I substituted julienned spinach for the parsley because, let's face it, who wants to buy a whole package of parsley for one recipe? To julienne spinach just cut the stems off, roll a few leaves together and slice along the roll thinly until you have little strips of spinach.
I also substituted regular yellow onions because it's what I had on hand.
1. Preheat the oven to 400 degrees F (204 C). In a large pot, combine the potatoes and salted water to cover by 1 inch. Bring to a boil and cook until fork-tender, 6-8 minutes. Drain and return the potatoes to the pot. Toss with 2 tbsp. butter, the parmesan, and parsley (or spinach!). Season with salt and pepper. Cover to keep warm.
2. Meanwhile, in a large skillet, heat 2 tbsp. EVOO over medium-high heat. Season the chicken and cook, turning once, until golden-brown about 5 minutes. Transfer to a baking dish; roast until cooked through, about 10 minutes.
3. In the same skillet heat the remaining one tbsp. butter with the EVOO over medium heat. Stir in the onions and vinegar and season with salt; cook, stirring occasionally until the onions are caramelized, about 15 minutes.. At the end, stir in 1/4 cup water and scrape up any browned bits.
4. Serve the chicken on a bed of spinach and top with the caramelized onions. Serve the potatoes on the side.
I found that 1 cup of spinach per person was a bit too much with the meal, so I cut it back to about 1/2 a cup. Also, I sprinkled a little more parmesan on the top of the potatoes and the chicken at the end.
Hope you enjoy! For more Rachael Ray recipes, go here.
-Kelly
This recipe, Chicken with Balsamic Onions and Parmesan Potatoes, is from a fall issue and I've been meaning to try it for a while. It turned out great! I kept wanting to eat all of the onions (They're so good...) and the chicken turned out fantastic. This is a great meal for a cold afternoon when you just want some comfort food.
Chicken with Balsamic Onions and Parmesan Potatoes (via Rachael Ray)
2 lbs. red potatoes, cut into 1/2 inch cubes
3 tbsp.butter
1/4 cup grated parmesan cheese
1/4 cup chopped flat-leaf parsley
salt and pepper
3 tbsp. EVOO (Extra Virgin Olive Oil)
4 skinless, boneless chicken breasts
2 medium red onions, thinly sliced
3 tbsp. balsamic vinegar
4 cups baby spinach
I substituted julienned spinach for the parsley because, let's face it, who wants to buy a whole package of parsley for one recipe? To julienne spinach just cut the stems off, roll a few leaves together and slice along the roll thinly until you have little strips of spinach.
I also substituted regular yellow onions because it's what I had on hand.
1. Preheat the oven to 400 degrees F (204 C). In a large pot, combine the potatoes and salted water to cover by 1 inch. Bring to a boil and cook until fork-tender, 6-8 minutes. Drain and return the potatoes to the pot. Toss with 2 tbsp. butter, the parmesan, and parsley (or spinach!). Season with salt and pepper. Cover to keep warm.
2. Meanwhile, in a large skillet, heat 2 tbsp. EVOO over medium-high heat. Season the chicken and cook, turning once, until golden-brown about 5 minutes. Transfer to a baking dish; roast until cooked through, about 10 minutes.
3. In the same skillet heat the remaining one tbsp. butter with the EVOO over medium heat. Stir in the onions and vinegar and season with salt; cook, stirring occasionally until the onions are caramelized, about 15 minutes.. At the end, stir in 1/4 cup water and scrape up any browned bits.
4. Serve the chicken on a bed of spinach and top with the caramelized onions. Serve the potatoes on the side.
I found that 1 cup of spinach per person was a bit too much with the meal, so I cut it back to about 1/2 a cup. Also, I sprinkled a little more parmesan on the top of the potatoes and the chicken at the end.
Hope you enjoy! For more Rachael Ray recipes, go here.
-Kelly
