Garlic n Lime Drenched Chicken with Carmelized Onions Recipe

How to make it

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• CARMELIZED ONIONS
• Peel the onions and cut them into 1/4-inch slices.
• Place the onions in a crockpot, and drizzle the oil over the slices.
• Cut the margarine into pieces and scattor on onions
• Place the lid on the crockpot and adjust the heat to HIGH.
• Cook 8 to 10 hours, until the onions caramelize.
• They will then have a deep-brown color.
• Leftover onions may be refrigerated, covered, up to three days.
• They may be frozen up to one month.
• Makes 3 cups
• LIME DRENCHED CHICKEN
• Place the chicken-breast halves, one at a time, between layers of wax paper.
• Pound each breast half (see note) so that it is an even 1/2-inch thick. Peel off the paper.
• Sprinkle the chicken lightly with salt and pepper.
• Set aside.
• Heat the oil in an extra-deep, 12-inch nonstick skillet over medium heat.
• Add the chicken to the skillet and cook 4 to 5 minutes on the first side until golden brown.
• While the chicken cooks, cut the lime in half and cut 1 of the halves into four wedges and set aside
• Turn the chicken over and squeeze the juice from the remaining lime half evenly over the chicken.
• Continue to cook for 4 to 6 minutes or until the chicken is no longer pink in the center.
• Put the chicken on four serving plates.
• Add the onions and garlic to the hot skillet and stir constantly until the onions are heated through, about 1 minute.
• Remove the skillet from the heat and top each piece of chicken with about 1/4 cup onions.
• Serve at once, garnished with the reserved lime wedges.