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Caramelized Chicken and Onion Tenders
This recipe is kosher for Passover.
Caramelized Chicken and Onion Tenders Eileen Goltz | Meat
25 minutes 5 minutes
20 minutes
3 to 4 servings

  • 1½ to 2 lbs. chicken breast, cut into strips
  • 1 teaspoon salt
  • ½ teaspoons pepper
  • 2 teaspoons olive oil
  • 2 cup thinly-sliced onions
  • 1 cup seedless raspberry jam
  • 2 Tablespoons wine vinegar
  • 2 Tablespoons ketchup
  • 1 teaspoon minced ginger
  • ½ teaspoon dried rosemary

  1. Sprinkle chicken with salt and pepper.
  2. Heat oil, add onion, and saute several minutes until soft and golden.
  3. Add chicken and saute 8 minutes.
  4. Remove onion and chicken from pan.
  5. Add the jam, vinegar, ketchup, ginger, and rosemary; cook 2 minutes.
  6. Add chicken and onions with juices; cook another 4 minutes.

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