Chicken with Balsamic Vinegar, Sweet Onions and Thyme
Weight Watchers Recipe
Prep time: 10 min
Cook time: 20 min
Other time: 0 min
The sweet onions deliciously balance the acidity of the vinegar sauce. Sautéed or steamed spinach would be great on the side.
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3 Tbsp all-purpose flour
3/4 tsp table salt, divided
1/2 tsp black pepper, freshly ground, divided
1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces
2 tsp olive oil
1 small uncooked vidalia onion(s), cut in half lengthwise, thinly sliced (about 2 cups)
1 cup(s) reduced-sodium chicken broth
2 Tbsp balsamic vinegar
1 Tbsp fresh thyme, chopped, or less to taste
2 tsp salted butter
- 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.
- Don't have fresh thyme? Use 1/2 teaspoon of dried thyme instead.
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This was excellent! I added 1/4 tsp each of garlic powder, onion powder and dried parsley to the flour mix to add more flavor.
excellent will be making again and again
its an excellent recipe, except I put a little less thyme