Ingredients

The following ingredients have 6 Servings
  • 1/2 cup peanut oil (or vegetable oil)
  • 3 boneless (skinless chicken breasts, cut in half horizontally to make two thin fillets)
  • 4 large yellow onions (roughly chopped)
  • 8 Tbsp. lemon juice
  • 8 Tbsp. cider vinegar
  • 1 bay leaf
  • 4 cloves garlic (minced)
  • 2 Tbsp. Dijon or stone-ground mustard
  • 1 jalapeno pepper (seeded and finely chopped (optional))
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. black pepper
  • 1 tsp. salt
  • 2 Tbsp. peanut or vegetable oil

Instruction

  • Combine all of the ingredients except for the last 2 Tbsp. of oil in a large zip-close bag and allow chicken to marinate in the refrigerator 8 hours, or overnight. When ready to cook, remove the chicken from the bag, but save the marinade.
  • Heat a large saute pan over medium-high heat and add 2 Tbsp. peanut or vegetable oil once hot. Sauté chicken for two minutes on each side. Remove, and set aside on a plate.
  • Use a slotted spoon to scoop the onions out of the marinade bag, add to the hot pan and cook for 5 minutes. Add the remaining marinade and bring to a boil. Cook at a boil for ten minutes.
  • Continue to cook the marinade until it becomes a sauce (about 20 minutes). Reduce heat to medium, then return the chicken and drippings to the sauce, cover and simmer until chicken is cooked through (about another 10-15 minutes). Serve with rice.