CHICKEN WITH BALSAMIC VINEGAR-SWEET ONION {WW}

By grinder

The sweet onions balance the acidity of the vinegar sauce. Sauteed or steamed spinach would be great on the side. Weight Watcher’s 5 Points Plus Value

Ingredients

• 3 tablespoons flour
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 lb. uncooked BS chicken breasts
• 2 teaspoons olive oil
• 1 small Vidalia onion, halfed lengthwise, thin sliced
• 1 cup low-sodium chicken broth
• 2 tablespoons balsamic vinegar
• 1 tablespoon thyme, or less to taste
• 2 teaspoons margarine

Preparation

Step 1

On a plate, combine flour, ½ teaspoon salt and ¼ teaspoon pepper. Dredge chicken in flour mixture and turn to coat, shake off any excess.

Heat oil in a large nonstick skillet over med-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 med-high heat until lightly browned, about 4 minutes. Add broth, vinegar, thyme and remaining ¼ teaspoon each of salt and pepper. Bring to a boil, cook, stirring often, until onions are tender, about 5 minutes.

Remove skillet from heat and stir in margarine until melted, spoon sauce over chicken. Yields 1 chicken breast and ¼ cup onion sauce per serving.