Chicken Carbonnade

Carbonnade is usually made with beef but the ingredient list, to me, seemed better suited to chicken breasts.
It's a keeper.

1 tablespoons unsalted butter
1/2 lb chicken breasts
1/8 teaspoon ground allspice
1/2 pound onions, thinly sliced
2 teaspoons lite brown sugar
1 small bay leaf
1 teaspoons dry Dijon mustard
1/2 cup dark beer
1/3 cup beef broth
2 teaspoons red wine vinegar

1. Season chicken breasts with salt, pepper and allspice.
2. Saute breasts in butter on both sides.
3. Remove chicken and add onions and brown sugar. Saute until onions are caramelized.
4. Add chicken back to pan along with rest of ingredients and simmer, covered, on low for 20 minutes.


I served it with No Yolk noodles and broccoli.