1/3 cup flour
1/2 teaspoon salt
1/3 teaspoon pepper
4 boneless, skinless chicken breast halves
2 teaspoons olive oil
2 cups sliced red onion
1 cup chicken broth
2 tablespoons balsamic vinegar
2 teaspoon fresh thyme leaves or 1/2 teaspoon dried
Mix flour and half of the salt and pepper in a bowl. Add chicken; turn to coat and shake off the excess.
Heat the olive oil in a heavy skillet over medium heat. Add chicken and cook for 10 minutes, turning once, until browned and cooked through. Remove to a plate; cover to keep warm.
Add onion to skillet and sauté for 2 minutes until lightly browned. Add broth, vinegar, thyme and remaining salt and pepper. Bring to a boil and cook, stirring often, until onions are soft and sauce is starts to thicken (about 12 minutes). Spoon the sauce over chicken.
Serve hot with steamed rice. Enjoy!
p.s. You may also try the chicken alfredo recipe.... its delicious!