Balsamic Chicken and Onions
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1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
4 boneless, skinless chicken breast halves (5 ounces each)
3 tablespoons olive oil
1 large red onion, thinly sliced
1 cup chicken broth
2 tablespoons balsamic vinegar
1 teaspoon fresh thyme leaves, plus sprigs for garnish
On waxed paper, combine flour and 1/2 teaspoon each of the salt and pepper; coat chicken and shake off the excess.
In a large skillet, heat oil over medium-high heat. Add chicken; saute 4 minutes per side or until just cooked through and golden-brown. Remove to plate; loosely cover with foil to keep warm.
Add onion to skillet; saute 1 minute. Stir in broth, balsamic vinegar, thyme leaves and remaining salt and pepper. Heat to boiling; boil, stirring often, for 7 minutes or until sauce is syrupy and onions are crisp-tender.
Arrange chicken on plates; top with onions and sauce. Add thyme sprigs.
Karen Miller, Orion