Onion-Smothered Chicken

When Ram and I dug into this dinner, we both groaned with every bite. This chicken had such a great flavor! It's an easy chicken dish, one you will want to make over and over again.

I started by sauteing chunks of a large onion in a little olive oil. I sauteed over low heat so I could draw out the natural sugars and so I wouldn't burn the onions. Let them work for about ten minutes, just until they've softened. Then, add a little minced garlic (or garlic powder if you that's what you have) and a few chicken breasts (lightly dusted with black pepper). Let the chicken breasts brown on both sides, but don't worry about cooking them through.

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Once the chicken is brown on both sides, add a cup and a half of water with a bouillon cube or chicken stock. Cover and let the whole thing cook over medium heat for twenty or so minutes (until the chicken is thoroughly cooked). Take the lid off with a few minutes to spare so that the liquid reduces. What you'll have is some simply seasoned chicken breasts in a rich broth of onion, garlic, and chicken stock. It melts in your mouth, and every bite tastes like so much more than it actually is. You will enjoy this with fork in hand.