Chicken w/ Balsamic Onions & Parmesan Potatoes

I love onions and when I saw this recipe I instantly dog eared the page in the October issue of Every Day with Rachael Ray. BUT I knew that this would probably not be a winner in my husbands book. He on the other hand is opposite of me and is a hater of onions. Ok, maybe that is harsh. He has started warming up to onions in most recent years. Mainly because I cook with them so often! I was really excited about this meal and knew that my husband wouldn't be, so I had some leftovers in preparation for a boycott. Surprisingly, he inhaled the the onions. He absolutely loved them. Mostly because the onions were cooked down and glazed with balsamic vinegar that it partly disguised the onion taste. I did tell him they were onions and he exclaimed that he loved them! I will note that the spinach partly wilted down in the spots where the chicken and onions rested. Next time I would blanch the spinach for 30 seconds prior to serving. Or just simply saute the spinach for 30 seconds in the pan that the onions glazed in. This was a delicious meal to make on a busy week day! 

Source: Every Day with Rachael Ray Magazine, October 2011
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings 4


Ingredients: 
5 large red potatoes, cut into 1/2-inch cubes
1/4 cup each chopped flat-leaf parsley and grated parmesan cheese
2 tbsp butter
salt and pepper to taste
3 tbsp olive oil
4 skinless, boneless chicken breast
2 red onions, thinly sliced
1 tbsp butter
3 tbsp balsamic vinegar
1 bag fresh baby spinach


Directions: 
1. Preheat the oven to 400°. 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 to 8 minutes. Drain and return the potatoes to the pot. Toss with 2 tablespoons. butter, the parmesan and parsley; season with salt and pepper. Cover to keep warm.


2. Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken with salt and pepper 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 1 tablespoon each butter and olive oil 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.