1 large boneless, skinless chicken breast (about 1/3 pound), sliced into 1/2-inch strips
2 teaspoons olive oil
2 teaspoons butter
1/2 small red onion, sliced in thin wedges ("frenched")
1/2 teaspoon sugar
1/2 small organic lemon, peel intact, ends discarded, sliced in 1/8-inch thick rounds
Season the chicken with salt and pepper and set aside.
Place a large skillet over medium heat. Add the olive oil and butter, and swirl the pan until the butter is melted. Add the onions with the salt and sugar, and stir to coat. Spread them out evenly across the pan. Cook, stirring occasionally, for about 8 minutes, then add the lemon slices — if there's lemon juice on your cutting board, slide it into your skillet — and a splash of water if there is already a lot of build-up of dark caramelized material on the bottom of the pan. Continue cooking until the onions are a deep reddish-brown color. You may need to decrease the heat to medium-low to prevent burning. Add a splash of water if you feel they might burn imminently.
Add the strips of chicken to the pan. Cook over medium-high heat until the centers are no longer pink, about 6 to 8 minutes depending on size of the strips, turning occasionally to prevent burning. Serve immediately.
Serves 1 (with enough for leftovers).
Uploaded: Mar 12, 2014