Recipe by Lvs2Cook
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.
Top Review by Tom in Maryland
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+
- 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
Directions See How It's Made
- 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.