Chicken with Balsamic Vinegar, Sweet Onions and Thyme
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
The sweet onions deliciously balance the acidity of the vinegar sauce. Sautéed or steamed spinach would be great on the side.
Ingredients
All-purpose flour
3 tbsp(s)
Table salt
¾ tsp(s), divided
Black pepper
½ pinch(es), freshly ground, divided
Uncooked boneless skinless chicken breast
1 pound(s), four 4 oz pieces
Olive oil
2 tsp(s)
Vidalia onion
1 small, cut in half lengthwise, thinly sliced (about 2 cup
Reduced-sodium chicken broth
1 cup(s)
Balsamic vinegar
2 tbsp(s)
Fresh thyme
1 tbsp(s), chopped, or less to taste
Salted butter
2 tsp(s)
Instructions
1
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
2
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.
3
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.
4
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.
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