2 lb boneless skinless chicken breasts
2 large onions, sliced
6 Tbsp butter, divided
2 tsp sugar
Salt & Pepper
1 c. beef broth
(I used water and bouillon)
6 oz. brie cheese
3 - 4 c. hot buttered pasta to serve over
In a large skillet melt 4 Tbsp of the butter over medium heat. Add the onions and turn the heat to medium high. Cook the onions, stirring, until translucent. Push the onions to the sides of the pan, away from the middle.
Trim the chicken and slice into 1 inch thick chunks. Season with salt and pepper. Add the chicken to the middle of the pan. Cook over medium high on all sides until browned. Near the end of cooking the center of the pan should be starting to turn a dark brown on the bottom. Add 1/4 c. of water and let bubble so the browned bits on the bottom don't burn. This will turn the chicken brown as well and add a great flavor.
Sprinkle the sugar over the onions and stir, still on the sides, to combine. Add the remaining butter. Stir the chicken and onions together and continue cooking until onions are a caramel to brown color. Add the beef broth and simmer for 5 minutes.
Remove the rind from the brie cheese and slice, its soft so it will squish quite a bit. Top the chicken pieces with the sliced brie. Turn the heat off and cover to melt the cheese. When the cheese is melted serve over pasta