Balsamic Chicken with Thyme

Balsamic Chicken with Thyme

Balsamic Chicken with Thyme is one of the recipes I make often.  It’s very tasty…and is ready to serve in no time.

Balsamic Chicken with Thyme Recipe

Balsamic Chicken with Thyme

¼ cup flour

¾ tsp. salt, divided

¾ tsp. pepper, divided

4 skinless, boneless chicken breast halves (about 5 oz. each)

2 Tbsp. olive oil

1 large red onion halved and thinly sliced (about 2 cups) (I used regular onions, and was good also)

1 cup chicken broth

2 Tbsp. balsamic vinegar

2 tsp. fresh thyme leaves, or ½ tsp. dried thyme)

On a plate, combine flour, ½ tsp. salt, ½ tsp. pepper.  Add chicken to coat; shake off excess.

In large heavy skillet, over medium heat, heat oil.  Add chicken; cook 10 minutes, turning once, until browned.  Add broth, vinegar, thyme, and remaining salt and pepper.  Bring to a boil, stirring often, cook 7 minutes, until onions are soft and sauce is thicken.

Put sauce over chicken; and serve.

 

(Recipe for Balsamic Chicken with Thyme was in Eating Light magazine, March 19, 2002)