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Ginger Curry Chicken

1 ½ cups chopped onion
1/8 cup red wine vinegar
3/8 cup olive oil
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon pepper
1 ½ tablespoons grated fresh ginger
½ teaspoon curry powder
¾ teaspoon dried crushed red pepper
4 boneless skinless chicken breasts
1 tablespoon olive oil
¾ cup chicken broth
Mix all ingredients but the chicken, tablespoon of oil, and broth in a glass baking dish (8x8x2-inch). Add the chicken to this marinade. Flip and coat all sides. Cover and refrigerate at least 2 hours, or up to a day.
Remove chicken and set the marinade aside. Sprinkle chicken with salt and pepper. Heat olive oil in large heavy skillet over medium-high heat, and brown the chicken 3 minutes on each side. Add the marinade and chicken broth and bring to a boil. Reduce to medium-low and simmer uncovered until chicken is cooked through, turning from time to time. Serve chicken covered with sauce.
Serves 4