Chicken with Balsamic Vinegar, Sweet Onions and Thyme
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 Tbsp all-purpose flour3/4 Tsp salt, divided1/2 tsp black pepper, divided1 lb uncooked boneless skinless chicken breast, four 4 oz pieces2 tsp Olive Oil1 Small vidalia onion, cut in half lengthwise, thinly sliced (about 2 cups)1 Cup reduced-sodium chicken broth2 Tbsp balsamic vinegar1 Tbsp thyme, fresh, chopped finely2 Tbsp butter
On a plate, combine flour, 1/2 tsp salf and 1/4 tsp pepper. Dredge chicken in flour mixture and turn to coat; shake off excess.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook covered, 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 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.
Number of Servings: 4
Recipe submitted by SparkPeople user DELETHA_WRIGHT.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook covered, 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 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.
Number of Servings: 4
Recipe submitted by SparkPeople user DELETHA_WRIGHT.
Nutritional Info Amount Per Serving
- Calories: 355.8
- Total Fat: 6.9 g
- Cholesterol: 141.2 mg
- Sodium: 750.0 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 2.1 g
- Protein: 57.0 g
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