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. While we recommend choosing an onion variety like Vidalia or Walla Walla you could also use a red onion instead for a pop of color. Dredging the chicken in flour before searing it gives the chicken its lovely brown color and also helps to thicken the vinegar mixture. Adding a cold pat of butter at the end of cooking gives the sauce its silky consistency. Sautéed or steamed spinach would be great on the side. If you don't have fresh thyme, substitute 1/2 teaspoon of dried thyme in its place.
Ingredients
All-purpose flour
3 Tbsp
Table salt
¾ tsp, divided
Black pepper
½ tsp, freshly ground, divided
Uncooked skinless boneless chicken breast
1 pound(s), four 4 oz pieces
Olive oil
2 tsp
Vidalia onion
1 small, cut in half lengthwise, thinly sliced (about 2 cups)
Reduced sodium chicken broth
1 cup(s)
Balsamic vinegar
2 Tbsp
Fresh thyme
1 Tbsp, chopped, or less to taste
Salted butter
2 tsp
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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