Bourbon Chicken with Onion Relish

My mom made this for us when Ellie was first born.  The bourbon has been sitting in our cupboard ever since.  When my mom came through in September for a visit, she asked why I hadn't made it, and I realized that I didn't have the recipe!  With that rectified, I added to this month's menu.  Tonight was the night. 



Bourbon Chicken with Onion Relish
Ingredients:
for the relish:
4 tsp. oil, divided
2 large sweet onions, chopped
1/2 c. firmly packed brown sugar
1 c. cooking sherry or red wine
1 Tbsp. Balsamic vinegar
for the chicken:
3-4 chicken breasts, cut in half long ways
salt & pepper or your favourite seasoned salt
1/4 c. bourbon or whiskey (Jim Beam is best)

Directions:
Cook onions in a large skillet with 2 tsp oil, over medium heat for 15 minutes, or until very soft and starting to brown.
Add brown sugar, and cook until caramelized, about 20 minutes, stirring occasionally.
Add sherry/ wine and cook until it is soupy thick.
Add Balsamic vinegar and reheat.

Meanwhile, sprinkle chicken with salt & pepper/ seasoned salt on both sides.  In another large skillet, heat 2 tsp. oil, and cook chicken over medium high heat until cooked through, and lightly browned, about 20 minutes.
Pour bourbon over chicken, cover, and cook for 20-30 minutes.

Pour onion relish over top of the chicken and serve with the juices.

This is great with rice or quinoa (or a mix).