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This chicken is so tender and the caramelized onion sauce takes it to a whole new level of flavor! Serve with rice and veggies for a complete meal! The chicken is really tender and the caramelized onions add a burst of flavor!

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Ingredients requirements - My Chicken, Caramelised onion & Mango sauce:

1. Take 2 of Breasts of Chicken
2. You need 1/2 - Red onion chopped
3. Need 1/2 TSP - butter
4. Give 1 tsp for lemon juice
5. Get 2 tsp of sugar
6. Get 1 of mango (I had frozen mango)
7. Need 4 (4 tbls) Water
8. Get 1/2 of Sweet pepper chopped add to pasta

Most caramelizing recipes start the onions dry or with butter, but this one uses water in a covered pan to steam and instantly soften them. Once the water evaporates, you're instructed to reduce the heat to medium-high and use a spatula to press the onions evenly into the. This caramelized onion and rosemary chicken makes it to our dinner table at least twice a week now. Every time we open the fridge and realize we are out of everything except chicken (happens quite often), we end up with this.

My Chicken, Caramelised onion & Mango sauce steps:

1. Add the chicken Breasts to cook either slow or fast
2. Slow Cook, roast or pressure cooker.depending on your time.
3. Pressure cooker I have a basket with mine. So about 1 pint of water. I have added the divider.
4. Add the chicken breasts to the basket. And cook for 20 minutes. Then put it in foil in an ovendish and cover cook for 10 minutes
5. In a frying pan caramelise the red onion. Melt the butter add the onion and sugar and lemon juice
6. Lemon juice
7. Mango
8. Add the 1/4 cup water to the mango onions
9. Then add this to a blender to make it into a mushy sauce
10. When the chicken breasts are cooked add this mango mix over the chicken and cover in foil and add back to the oven for 10 minute.
11. In an oven dish cover with foil enough lose to cover the chicken and mango without touching the mango sauce
12. After the time serve hot. I paired it with a chicken and mushroom pasta

Make the caramelized onions ahead of time. They'd keep for up to three days in the fridge or up to three months in the freezer. Melt butter in a skillet over medium-low heat. Add the chicken, onions and fennel; toss to coat. Arrange the chicken skin-side up on top of the onions and fennel, distributing it all evenly.

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