CHICKEN WITH BALSAMIC VINEGAR, SWEET ONIONS, and THYME

By JoyceW-2

Sauteed or steamed spinach would be great on the side.

PointsPlus Value: 5

Ingredients

• 3 tablespoons flour
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 pound uncooked boneless skinless chicken breasts, four 4-ounce pieces
• 2 teaspoons olive oil
• 1 small uncooked vidalia onion, cut in half lengthwise, thinly sliced (about 2 cups)
• 1 cup reduced 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, 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, saute 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.