Chicken with Balsamic Vinegar, Sweet Onions & Thyme

Chicken with Balsamic Vinegar, Sweet Onions & Thyme
Chicken with Balsamic Vinegar, Sweet Onions & Thyme

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Ingredients

  • 3

    Tbsp all-purpose flour

  • 3/4

    tsp table salt, divided

  • 1/2

    tsp black pepper, freshly ground, divided

  • 1

    pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces

  • 2

    tsp olive oil

  • 1

    small uncooked vidalia onion(s), cut in half lengthwise, thinly sliced (about 2 cups)

  • 1

    cup(s) reduced-sodium chicken broth

  • 2

    Tbsp balsamic vinegar

  • 1

    Tbsp fresh thyme, chopped, or less to taste

  • 2

    tsp salted butter

Directions

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.

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