Chicken w/ Balsamic Vinegar, Sweet Onions & Thyme
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 357.7
- Total Fat: 11.0 g
- Cholesterol: 123.9 mg
- Sodium: 809.5 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 0.8 g
- Protein: 48.3 g
View full nutritional breakdown of Chicken w/ Balsamic Vinegar, Sweet Onions & Thyme calories by ingredient
Introduction
The sweet onions deliciously balance the acidity of the vinegar sauce. Sautéed or steamed spinach would be great on the side. The sweet onions deliciously balance the acidity of the vinegar sauce. Sautéed or steamed spinach would be great on the side.Number of Servings: 4
Ingredients
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Chicken breasts, boneless, skinless, Market Basket, 28 oz
Salt, .75 tsp
Flour, all purpose enriched, Market Basket, 6 tbsp
Butter, salted, 4 tsp
Thyme, fresh, 1.5 tbsp
Balsamic Vinegar, Mondari Federzone, 4 tbsp
Onions, raw, 1 large sliced thinly
Olive Oil, 4 tsp
Chicken broth, low sodium, fat free, Swanson, 1.5 cup
Directions
On a plate, combine flour, 1⁄/2 teaspoon salt and 1/2 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.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BARRIEJK.
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.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BARRIEJK.