Chicken with Balsamic Vinegar, Sweet Onions and Thyme

Ingredients

• 3 tablespoon(s) all-purpose flour
• 3/4 teaspoon(s) table salt, divided
• 1/2 teaspoon(s) black pepper, freshly ground, divided
• 1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces
• 2 teaspoon(s) olive oil
• 2 cup(s) uncooked vidalia onion(s), cut in half lengthwise, thinly sliced 1 small
• 1 cup(s) reduced-sodium chicken broth
• 2 tablespoon(s) balsamic vinegar
• 2 teaspoon(s) salted butter
• 1/2 teaspoon(s) dried thyme

Preparation

1. 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.


2. 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.


3. 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.


4. 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.