Recipe: Balsamic Chicken with Thyme (using red onion)

BALSAMIC CHICKEN WITH THYME

1/4 cup flour
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
20 ounces skinless chicken breast
2 tablespoons olive oil
2 cups red onion slices (1 large onion cut in half lengthwise then thinly sliced)
1 cup chicken broth
2 tablespoons balsamic vinegar
1/2 teaspoon dried thyme leaves (or 2 tablespoons fresh thyme leaves)

Mix flour and 1/2 tsp 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 saute 1 to 2 minutes until lightly browned.

Add broth, vinegar, thyme and remaining 1/4 teaspoon each of salt and pepper. Bring to a boil and cook stirring often 7 minutes or until onions are soft and sauce is syrupy.

TO SERVE:
Place chicken on serving plates and spoon on onions and sauce.

Servings: 4
Source: Woman's Day magazine, February 1, 1999