Grilled Chicken & Arugula Salad with Cippolini Onion Honey Marmalade August 20, 2013 by Jill Foucre Leave a Comment Grilled Chicken & Arugula Salad with Cippolini Onion Honey Marmalade 2013-08-20 11:30:04 Print Ingredients 4 boneless, skinless chicken breast 10 oz. arugula or mixed greens 1½ lbs. cippolini onions, peeled 6 Tablespoons butter 4 teaspoons honey 2 oz. sherry vinegar 4 teaspoons chopped thyme Salt and pepper Instructions Add a small amount of oil to sauté pan and heat over medium-high flame. Once pan is hot, add chicken and sauté 3-4 minutes per side depending on thickness of the cut. Remove from pan, let cool before slicing. Combine the onions and butter in a sauté pan and cook over low heat until golden brown; add honey and vinegar. Cover with a lid and bake at 325 degrees until tender, about 15 to 20 minutes. Season with thyme, salt, and pepper and cut into rough medium dice or alternately pulse in a food processor for desired texture. To plate: Lay a bed of arugula or mixed greens on salad plate, top with sliced chicken, and drizzle with marmalade Notes Bittersweet bulbs of the grape hyacinth taste and look like small onions – sometimes referred to as wild onions. For peak flavor, slow simmer or braise By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/