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French Onion Chicken


1 Onion, halved and thinly sliced
1 t Sugar
1 T Beef Stock Concentrate
2 T Water
Salt and Pepper, to taste
2 Chicken Breasts
Seasoned Meat Tenderizer, to taste
Pepper, to taste
1/2 C (4 oz) Shredded Mozzarella

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring, until lightly browned, 8-10 minutes. Add 1 tsp sugar then reduce heat to medium. Cook, stirring, until browned and softened, about 4 minutes. Stir in stock concentrate, 2 TBSP water, salt, and pepper. Cook, stirring, until liquid has evaporated and onion has a jam-like consistency, about 2 minutes more. Turn off heat; transfer to a plate and set aside.

Pat chicken dry with paper towels, then season all over with seasoned meat tenderizer and pepper. Heat a drizzle of oil in pan used to cook onion over medium-high heat. Add seasoned chicken and cook until browned on first side, about 4 minutes. Flip and cook for 2 minutes more, then evenly top with onion mixture and mozzarella. Cover pan and cook until cheese has melted and chicken is cooked through, about 2 minutes.

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