@MelissadArabian from @foodnetwork. The recipe is in the Jan/Feb 2013 issue of #foodnetworkmagazine.
Lightly fried chicken breasts covered in a succulent blend of red onions cooked in a lemon/chicken reduction. We left out the white wine (just none to be found in the house -- oops!). Frying is always a bit of a mess in the kitchen but the chicken was tender and moist and the onion reduction was to die for --- you can see from the pic that we really piled them on!
