Chicken Breasts With Balsamic Onion Jam

• 1 kg chicken breast
• 1/2 cup flour
• paprika, to taste
• ground ginger, to taste
• freshly ground black pepper, to taste
• 1 tablespoon brown sugar
• olive oil (for frying)
• 2 medium onions, coarsely cut up
• 1/4 cup balsamic vinegar
• 1 cup water
• 4 tablespoons brown sugar

1. Cut up the chicken into chunks, larger than bite size but not too large.
2. Mix the flour with the paprika, ginger, black pepper and 1 tablespoon brown sugar.
3. Coat the chicken with the flour mixture.
4. Fry the chicken in the olive oil in one layer, turning to brown both sides.
5. You may have to do this in batches, removing the browned chicken to a separate plate.
6. Add some fresh oil to the pot (you can leave in what's in there).
7. Fry the onions, constantly stirring, until caramelized.
8. Add the vinegar (stand back, the vapors can really get you).
9. Then add the water.
10. Keep cooking until the sauce is reduced to a jammy consistency.
11. Add the brown sugar and stir until dissolved.
12. Add the fried chicken pieces and stir to completely coat and heat through.
13. Serve with some plain rice or couscous.

chicken, flour, paprika, ground ginger, freshly ground black pepper, brown sugar, olive oil, onions, balsamic vinegar, water, brown sugar

Taken from www.food.com/recipe/chicken-breasts-with-balsamic-onion-jam-24987 (may not work)