Chicken and Sweet Onion Sandwiches

From Everyday with Rachael Ray



Ingredients:
6 tablespoons extra-virgin olive oil
2 onions, thinly sliced
Salt and pepper
1 cup chicken broth
1 1/2 pounds skinless, boneless chicken thighs
4 kaiser rolls, split and toasted

Directions:
1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onions, season with salt and pepper and cook, stirring occasionally, until soft and caramelized, about 30 minutes; transfer to a bowl. Pour the chicken broth into the pan, scraping up the browned bits, then pour into a measuring cup.

2. Using the same skillet, heat 3 tablespoons olive oil over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until cooked through and golden, about 8 minutes; transfer to a plate. Pour in the reserved chicken broth mixture and cook until reduced by half, about 3 minutes.

3. Divide the onions among the toasted roll bottoms, then top with the chicken. Dip the cut side of the roll tops into the skillet, then set on top of the chicken.

Comments:
These were really good. The onions are nice and carmelized, the bun dipped in the broth keeps it all moist. Totally yummy. Not too difficult to make, although it takes some time for the onions to cook.