Chicken with Balsamic Vinegar, Sweet Onions and Thyme
Servings: 4
Ingredients
- 3 tablespoons all-purpose flour
- 3/4 teaspoons table salt divided
- 1/2 teaspoon black pepper freshly ground, divided
- 1 lb. uncooked boneless skinless chicken breasts four 4 oz pieces
- 2 teaspoons olive oil
- 1 small uncooked vidalia onion cut in half lengthwise, thinly sliced (about 2 cups)
- 1 cup reduced-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh thyme chopped, or less to taste
- 2 teaspoons salted butter
Instructions
- 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.
- 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.
- 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.
- 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.
- 5 PointsPlus Value
Notes
Recipe By: Weight Watchers
Serving Size: 4
Serving Size: 4
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