4      Reviews by:    Vivian Vickers   Chicken with Balsamic Vinegar Sweet Onions and Thyme Recipe uses flour, salt and pepper, chicken breast, olive oil, onion, chicken broth, balsamic vinegar, thyme, and butter to make this delicious pan fried chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Northeastern    Servings:4 Nutrition facts:357 calories18.3 grams fat Print Preview Rate This Recipe Prep Time:   10 Minutes Cook Time:   20 Minutes Total Time:   30 Minutes

INGREDIENTS

• 3 tbsp all-purpose flour
• 3/4 tsp table salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 4 4oz chicken breast, boneless, skinless
• 2 tsp olive oil
• 1 small Vidalia onion, cut in half lengthwise, thinly sliced
• 1 cup chicken broth
• 2 tbsp balsamic vinegar
• 1 tbsp fresh thyme chopped, or 1 tsp dried
• 2 tsp salted butter

DIRECTIONS

• On a plate, combine flour, 1⁄2 teaspoon salt and 1/4 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.

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