4 boneless, skinless chick breast halves (5 oz. ea)
3 Tbsp. olive oil
1 large red onion, thinly slices
1 cup chicken broth
2 Tbsp. balsamic vinegar
1 tsp. fresh thyme leaves
Instructions
On waxed paper, combine flour and 1/2 tsp. each salt and pepper; coat chicken; shake off excess.
In 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, 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.
327 calories, 35 g protein, 16 g carbs, 13 g fat, 83 mg cholesterol, 876 mg sodium.
Originally Submitted
3/25/2008
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