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Photo of Chicken with Balsamic Vinegar, Sweet Onions and Thyme by WW

Chicken with Balsamic Vinegar, Sweet Onions and Thyme

3
Points® value
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

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.

Notes

Don't have fresh thyme? Use 1/2 teaspoon of dried thyme instead.

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