Chicken with Balsamic Vinegar, Sweet Onions and Thyme

3 Tbsp all-purpose flour
3/4 Tsp salt, divided
1/2 tsp black pepper, divided
1 lb uncooked boneless skinless chicken breast, four 4 oz pieces
2 tsp Olive Oil
1 Small vidalia onion, cut in half lengthwise, thinly sliced (about 2 cups)
1 Cup reduced-sodium chicken broth
2 Tbsp balsamic vinegar
1 Tbsp thyme, fresh, chopped finely
2 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.