Chicken with Carmelized Onions and Roasted Veggies

This one was easy but time consuming, and absolutely delicious. First was the veggies.

Roasted Veggies
2 small sweet potatoes, peeled and cubed
2 turnips, peeled and cubed
4 carrots, peeled and cubed
4 beets, peeled and cubed
1-2 cups of brussel sprouts, bottoms cut off and halved
Olive oil
Thyme
Garlic salt, pepper

Toss all veggies with several tablespoons of olive oil and a generous covering of seasonings. Stir until evenly coated and roast at 425 degrees for about 40 minutes (until tender).

While the veggies were cooking I gave myself a 10 minute break and then got the chicken dish going.

Chicken with Carmelized Onions
1 large red onion, peeled and thinly sliced (I used a mandarin)
1 mini bottle of white wine (I used Chardonney...maybe 1 cup?)
Olive oil
Ghee
Garlic salt, sea salt, pepper
2 lbs. thinly filleted chicken breasts (you could also butterfly regular ones)

1. Pour a few tablespoons of olive oil in a large pan and add in the sliced onions and several generous pinches of sea salt. Let them cook down on medium heat for a good 15 minutes or so (I like mine extra gooey).

2. Season chicken with garlic salt and pepper, then add to a hot skillet full of ghee (several tablespoons) over medium-high heat. Go ahead and turn the oven vent on, it's gonna get smoky. Let the chicken cook until the fillet is about 2/3 white and it easily removes from the pan (if it sticks, it needs to cook longer). When it easily comes up, flip it and continue cooking another few minutes. Add ghee as needed to cover the bottom of the pan.

3. Slice up chicken and add it to the onions once they finish carmelizing. Turn off heat and add the mini bottle of wine to the pan the chicken was cooked in (deglaze it). All the yummy crispies will unstick and become sauce. Simmer on medium heat until wine reduces by half and sauce starts to thicken. Pour chicken wine sauce over onions and chicken slices and you're done!