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)
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