Chicken with Balsamic Vinegar, Sweet Onions and Thyme, 5 PP (just chicken)

I learned a valuable lesson in cutting onions from this recipe. They specifically say to cut lengthwise. I didn't and it looks like a plate of worms! Not appetizing but it had a great taste to it.

Chicken with Balsamic Vinegar, Sweet Onions and Thyme

From Weight Watchers

3 Tbsp all-purpose flour

¾ tsp table salt, divided ½ tsp black pepper, divided 1 pound chicken breasts, skinless, boneless 2 tsp olive oil 1 small Vidalia onion cut in half lengthwise, thinly sliced, about 2 cups 1 cup reduced sodium chicken broth 2 TBSP balsamic vinegar 1 TBSP thyme, fresh, chopped 2 tsp 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.

Notes

· Don't have fresh thyme? Use 1/2 teaspoon of dried thyme instead.