Ingredients Meat & Poultry Chicken Chicken Breast Recipes Sweet-and-Sour Mixed Onions with Broiled Chicken Paillards Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 29, 2020 Print Rate It Share Share Tweet Pin Email Servings: 4 In this lightened version of the Italian dish chicken agrodolce ("sweet and sour"), a grouping of several small alliums -- cipollini, pearl onions, and shallots -- are coated with a glaze made from red wine, vinegar, and honey. Ingredients 1 pound small cipollini (about 22), root ends trimmed 8 ounces pearl onions (mix of white and red; about 30), root ends trimmed 8 ounces small shallots (about 6), root ends trimmed, peeled ¾ cup dry red wine ¾ cup red-wine vinegar ¼ cup balsamic vinegar 3 tablespoons honey 2 ½ teaspoons coarse salt 2 tablespoons extra-virgin olive oil 1 fresh bay leaf 1 large sprig fresh rosemary, plus more for garnish Freshly ground pepper 4 boneless, skinless chicken breast halves (about 6 ounces each) Vegetable-oil cooking spray Directions Bring 2 inches of water to a simmer in a large stockpot. Set a steamer insert in pot, and add cipollini, pearl onions, and shallots. Cover, and steam until tender, 10 to 12 minutes. Transfer to a plate, and let cool slightly, about 10 minutes. Peel cipollini and pearl onions, leaving tops and root ends intact; set aside. Stir wine, vinegars, honey, and 2 teaspoons salt in a small bowl; set aside. Heat 1 tablespoon oil in a large skillet over medium heat. Add cipollini, pearl onions, shallots, bay leaf, and rosemary sprig. Cook, stirring often, until cipollini, onions, and shallots are deep golden brown in spots, about 5 minutes. Add vinegar mixture to skillet. Reduce heat to medium-low, and simmer, stirring occasionally, until liquid is syrupy, about 30 minutes. Discard rosemary and bay leaf. Season with pepper. Meanwhile, preheat broiler, with rack 6 inches below heat source. Butterfly chicken: Using a chef's knife and starting on one long side, slice chicken open horizontally, stopping about 1/2 inch before reaching opposite side. Open each piece of chicken like a book, and place it between two pieces of plastic wrap. Pound chicken to 1/4 inch thick. Coat a rimmed baking sheet with cooking spray. Brush chicken on both sides with remaining tablespoon oil, and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared sheet; broil chicken, flipping once, until golden brown and cooked through, about 3 1/2 minutes per side. Transfer chicken to a serving platter, and add cipollini, pearl onions, and shallots. Garnish with rosemary sprigs. Rate it Print