1/4 cup flour
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
4 skinless chicken breasts
2 tablespoons olive oil
1 large red onion, halved & sliced thin
1 cup chicken broth
2 tablespoons balsamic vinegar
2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried
Mix flour and 1/2 teaspoon each salt and pepper on a plate. Add chicken; turn to coat. Shake off excess. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken and cook, turning once, 10 minutes or until browned and cooked through. Remove to a plate; cover to keep warm. Add onion to skillet and sauté 1 to 2 minutes until lightly browned. Add broth, vinegar, thyme and remaining 1/4 teaspoon each salt and pepper. Bring to a boil and cook, stirring often, 7 minutes or until onions are soft and sauce is syrupy.
Note: If onion isn't soft after cooking 7 minutes, add a little more broth and continue cooking until it is.
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