Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 132.0
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 25.0 g
View full nutritional breakdown of Chicken w/balsamic vinegar, sweet onions + thyme calories by ingredient
Chicken w/balsamic vinegar, sweet onions + thyme
Submitted by: IRISHEIIntroduction
chicken breastsThe sweet onions deliciously balance the acidity of the vinegar
sauce. chicken breasts
The sweet onions deliciously balance the acidity of the vinegar
sauce.
Number of Servings: 4
Ingredients
-
3 tbsp. flour
3/4 tsp. salt
1/2 tsp, black pepper, freshly ground, divided
1 # uncooked boneless, skinless chicken breast.
(4, 4 oz.pieces)
2 tsp. olive oil
1 small vadalia onion, cut in half lenghwise, thinly sliced
(about 2 cups)
1 cup reduced -sodium chicken broth
2 tbsp. balsamic vinegar
1 tbsp. thyme, fresh, chopped, or less to taste
2 tsp. butter
Directions
On a plate combine flour, 1/2 tsp. salt and 1/4 tsp. 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 tsp. each salt + 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.
W8W recipe from e-tools,
4 servings ( 1 chicken breast each)
Points plus value: 5
Number of Servings: 4
Recipe submitted by SparkPeople user IRISHEI.
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 tsp. each salt + 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.
W8W recipe from e-tools,
4 servings ( 1 chicken breast each)
Points plus value: 5
Number of Servings: 4
Recipe submitted by SparkPeople user IRISHEI.
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Member Ratings For This Recipe
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Incredible!
