Instruction

• Preheat oven to 400 degrees F (200 degrees C)
• Grease a 10x14x2-inch baking pan
• Heat margarine in a skillet over medium heat; stir in onion
• Cook and stir until onion has softened and turned translucent, about 5 minutes
• Reduce heat to low and continue to cook and stir until onion is very tender and dark brown, about 40 minutes more
• Bring chicken broth to a boil in a large pot; stir in chicken breasts, reduce heat, and simmer until chicken is no longer pink at the center, about 20 minutes
• Remove from heat
• Remove chicken breasts to a plate using a slotted spoon; reserve broth
• Juice potatoes with an electric juicer; place dry potato flesh into a bowl and discard juice
• Stir salt and pepper into potatoes; stir in enough reserved broth to make the mixture the consistency of oatmeal
• Set remaining broth aside
• Spread half of potato mixture evenly into the prepared pan
• Lay cooked chicken breast evenly over potatoes; scatter caramelized onion evenly over chicken
• Spread remaining potato mixture over onions and chicken to cover
• Bake in the preheated oven until golden brown, about 1 hour
• Reheat chicken broth; pour over individual servings as desired