Prep 20 mins
Cook 40 mins
This recipe came from Woman's Day magazine several years ago. It is easy to make and I have served it to guests with to great reviews.
- 1⁄4 cup flour
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon pepper
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 large red onion, cut in half lengthwise, sliced thinly
- 1 cup chicken broth
- 2 tablespoons balsamic vinegar
- 1⁄2 teaspoon thyme
- Mix flour and 1/2 tsp each salt and pepper on a plate.
- Add chicken; turn to coat.
- Shake off excess.
- In a large heavy skillet, heat oil over medium heat.
- Add chicken and cook, turning once, 15 minutes or until browned and cooked through.
- Remove to a plate; cover to keep warm.
- Add onion to skillet and saute 1 to 2 minutes until lightly browned.
- Add broth, vinegar, thyme and remaining 1/4 tsp each salt and pepper.
- Bring to a boil and cook, stirring often, 7 minutes or until onions are soft and sauce is syrupy.
- If the onion isn't soft after cooking 7 minutes, add a little more broth and continue cooking until it is.
- To serve: Place chicken on serving plates and spoon on onions and sauce.
Simply Awesome! Simple and few needed ingredients. The balance between the Thyme and Balsamic is what makes this dish special. Make sure you scrape up the "brown bits" off the pan when you saute the onions! A+
I made this for a dinner party and it was a hit. I thought it was pretty good, but not good enough to make again considering the amount of time in making it.
This recipe was a hit at my house. We loved the sweet onion sauce. I agree with some of the other reviewers that I would have liked a little more sauce with my onions. I think next time I will add a little more stock and balsamic vinegar. This meal was simple to prepare and used ingredients I already had on hand.