1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt
1 onion, chopped
8 skinless, boneless chicken breast halves - cut into 1/4 inch cubes
2 tablespoons lemon juice
1 tablespoon molasses
Heat olive oil in a large, heavy skillet over medium heat. Stirring constantly, cook onion until soft. Stirring occasionally, saute chicken until crisp and golden brown, about 10 minutes. Sprinkle salt, lemon juice and molasses over chicken and brown lightly.
Cover skillet and simmer in skillet for 2 minutes. Reduce heat to medium low and simmer, stirring occasionally, for 20 minutes. Cover skillet and simmer for 5 minutes. Remove from heat and let stand 10 minutes.
Remove chicken from roasting cavity and place in skillet. Cook over medium heat for 2 minutes, until light brown. Remove chicken from pan and spoon lemon juice from pan into pan. Cover skillet and cook over medium heat for 2 minutes, stirring occasionally. Return chicken to pan and stir in molasses. Return chicken to pan for 2 minutes, scraping pan juices from pan. Cover pan and let stand 10 minutes. Remove chicken from pan and place in pot with water in pan. Simmer gently for 2 minutes, or until chicken is cooked through and juices run clear.
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