Chicken with balsamic vinegar, sweet onions and thyme
¾ tsp, divided
½ tsp, freshly ground, divided
Uncooked boneless skinless chicken breast(s)
1 pound(s), four 4 oz pieces
Uncooked vidalia onion(s)
1 small, cut in half lengthwise, thinly sliced (about 2 cups)
Reduced-sodium chicken broth
1 Tbsp, chopped, or less to taste
- 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.