ingredients

• 1 lb boneless, skinless chicken breast
• 1 large yellow onion, halved and very thinly sliced
• 1 tbs each olive oil, butter
• 1 1/2 tsp each, salt & pepper
• 1 tsp crushed rosemary
• 2 tbs white wine vinegar
• 1 1/2 tbs parsley (fresh is best, finely minced)
• 2 bay leaves
• 2 tsp each, garlic & sun dried tomato paste
• 1 tsp thyme
• 4 oz mascarpone cheese
• Pkg “steam in bag” green beans
• 1 1/2 cups chicken stock

cooking instructions

• In a heavy bottomed skillet, heat oil and butter
• Add onions and sprinkle with a couple of pinches of salt
• Cook over medium-low heat, stirring periodically, until onions caramelize (~10 minutes)
• While the onions are cooking, cut chicken into 1″ pieces
• Once the onions are caramelized, add the chicken, salt, pepper and spices to the skillet; turn up the heat to medium
• Cook chicken, stirring frequently, for about 10 minutes–until the chicken is cooked through
• Add white wine vinegar; stir to incorporate fully
• Place green beans on top of chicken; add stock and cover skillet tightly, reducing heat to medium-low
• Let the beans steam for about 10 minutes, until fork tender
• Remove skillet from the heat, add mascarpone and toss until the cheese is melted and the sauce begins to thicken
• Adjust salt and pepper as needed
• Serve immediately over rice pilaf

Variations: If you prefer a more tangy dish, substitute goat cheese for the mascarpone. This is also very good serve over wide egg noodles, if you prefer not to use rice. As a note: mascarpone may be substituted for parmesan in making risotto dishes.