Ingredients:
1 Small yellow onion, chopped
5 T beef stock concentrate
2 Chicken Breasts
¼ Cup shredded Mozzarella
1 tsp sugar
2 T olive oil
2 T Water
Salt, pepper to season
Directions:
Add 1 T olive oil to a large pan over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned and softened, 8-10 minutes.
Reduce heat to medium and sprinkle the tsp of sugar over the onions. Cook, stirring, until caramelized, about 4 minutes.
Stir in the beef stock concentrate and 2 T water; season with salt and pepper. Cook until it resembles a jam like consistency, about 2 minutes more.
Turn off heat; and transfer the onions to a small bowl.
Season the chicken breasts with salt and pepper (both sides). Heat 1 T of the oil in the same pan. Add the chicken and cook on medium-high heat until browned on the first side, about 4 minutes.
Flip and cook 2 minutes more, then top with the caramelized onion and mozzarella. Cover pan and cook until the cheese is melted, and the chicken is cooked through, about 2 minutes more.
Plate and serve!
