Chicken with Balsamic Vinegar, Sweet Onions & Thym
★★★★★ 1 vote5
3 Tbspall purpose flour
1/2 tspblack pepper
1 lbuncooked boneless skinless chicken breasts four 4oz pieces
2 tspolive oil
1 smallonions, vidalia, peeled,cut in half lengthwise, thinly sliced
1 creduced-sodium chicken broth
2 Tbspbalsamic vinegar
1 Tbspthyme, fresh, chopped (optional)
How to Make Chicken with Balsamic Vinegar, Sweet Onions & Thym
- On a plate, combine flour, 1?2 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in flour mixture and turn to coat; shake off any excess.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, flipping once, until golden and cooked through, about 7 minutes; remove to a serving plate and cover to keep warm.
- Add onion to skillet; sauté over medium-high heat until lightly browned, about 4 minutes. Add broth, vinegar, thyme and remaining 1?4 teaspoon each salt and pepper. Bring to a boil; cook, stirring often, until onions are tender, about 5 minutes.
- Remove skillet from heat and stir in butter until melted; spoon sauce over chicken. Yields 1 chicken breast and about 1/4 cup onion sauce per serving.