A quick and easy recipe that’s great for a weeknight! I’ve made this for company a few times and everyone has always liked it.
I try and get boneless chicken breasts that are the same size so that it all cooks up at the same time. While the sauce is reducing, I always put the chicken back in to soak up some of that great flavor.
Balsamic Chicken with Thyme
1/4 cup flour
3/4 teaspoon salt
3/4 teaspoon pepper
4 boneless chicken breasts
2 tablespoons olive oil
1 large red onion, cut in half lengthwise,sliced thinly
1 cup chicken broth
2 tablespoons balsamic vinegar
1/2 teaspoon thyme
Mix flour and 1/2 tsp each salt and pepper on a plate. Add chicken; turn to coat. Shake off excess.
In a large heavy skillet, heat oil over medium heat. Add chicken and cook, turning once, 15 minutes or until browned and cooked through and no pink remains. 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 tsp each salt and pepper. Bring to a boil and cook, stirring often, 7 minutes or until onions are soft and sauce is syrupy. If the onion isn’t soft after cooking 7 minutes, add a little more broth and continue cooking until it is.
To serve: Place chicken on serving plates and spoon on onions and sauce.
Makes 4 servings.