Sweet and Sour Mixed Onions with Broiled Chicken Paillards
Ingredients
- 1 pound small cipollini (about 22), root ends trimmed
- 8 ounces pearl onions (mix of white and red; about 30), root ends trimmed
- 8 ounces small shallots (about 6), root ends trimmed, peeled
- ¾ cup dry red wine
- ¾ cup red-wine vinegar
- ¼ cup balsamic vinegar
- 3 tablespoons honey
- 2 ½ teaspoons coarse salt
- 2 tablespoons extra-virgin olive oil
- 1 fresh bay leaf
- 1 large sprig fresh rosemary, plus more for garnish
- Freshly ground pepper
- 4 boneless, skinless chicken breast halves (about 6 ounces each)
- Vegetable-oil cooking spray
Instructions
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