Sauteed Chicken with Balsamic Vinegar

By kimvess

Ingredients

• 4 4 - 5 ounces skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup whole wheat flour
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1/2 cup dry white wine or reduced-sodium chicken broth
• 4 sprigs fresh thyme
• 1 1/4 cups reduced-sodium chicken broth
• 1/4 cup balsamic vinegar
• Fresh thyme sprigs (optional)

Details

Servings 1
Adapted from diabeticlivingonline.com

Preparation

Step 1

1.
Preheat oven to 375 degrees F. Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dip chicken into flour, turning to coat evenly.

2.
In a large skillet, heat oil over medium-high heat. Add chicken to skillet. Cook for 4 to 6 minutes or until golden, turning once halfway through cooking.

3.
Transfer chicken to a nonstick baking sheet or a baking sheet lined with foil. Bake for 8 to 10 minutes or until chicken is no longer pink (170 degrees F).
Meanwhile, for sauce::

4.
Add onion to the same skillet; cook and stir for 3 minutes. Remove skillet from heat. Carefully add wine and 4 thyme sprigs. Bring to boiling; reduce heat. Boil gently, uncovered, about 2 minutes or until wine is reduced by about half. Add broth. Return to boiling; reduce heat. Boil gently, uncovered, about 10 minutes or until broth is reduced to about 1/3 cup. Stir in vinegar.

5.
Remove and discard thyme sprigs. Return chicken to skillet, turning to coat with sauce. Transfer chicken to serving plates; spoon sauce over chicken. If desired, garnish with additional thyme sprigs.