1
Cut onions into 6 wedges each. Sprinkle chicken with 1/2 teaspoon Mrs Dash and 1/2 tsp. pepper.
2
Coat a loage nonstick skillet with nonstick cooking spray. Add 2 teaspoons margarine and melt over medium-high heat. Saute chiken until browned, about 3 minutes on each side; transfer to plate.
3
Reduce heat to medium and melt remaining margarine in skillet. Saute onions, 1 tablespoon sugar, and remaining Mrs. Dash and Pepper until onions turn golden brown and carmalezed, about 8 minutes. Stir frequently, breaking onions apart as they cook. Add broth and boil until it evaporates, about 2 minutes.
4
Stir in rosemary, thyme, and remaining sugar. Return chicken to skillet and sprinkle with vinegar. Cook, uncovered, until juices of chicken run clear, about 4 minutes.
*Serve with green fettuccine and yellow squash on the side.
