Chicken with Balsamic Vinegar, Sweet Onions and Thyme

Ingredients

4 servings

3 tbspall purpose flour
3/4 tsptable salt, divided
1/2 tspblack pepper, fresh ground, divided
1 lbuncooked boneless skinless chicken breasts, four 4 oz. pieces
2 tspolive oil
1 smalluncooked vidalia onion, cut in half lengthwise, thinly sliced (about 2 cups)
1 cupreduced-sodium chicken broth
2 tbspbalsamic vinegar
1 tbspthyme, fresh, chopped, or less to taste
2 tspsalted butter

1

On a plate, combine flour, half teaspoon salt and a quarter teaspoon pepper. Dredge chicken in flour mixture and turn to coat; shake off any excess.
2

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.
3

Add onion to skillet ; saute over medium-high heat until lightly browned, about 4 minutes. Add broth, vinegar, thyme, and remaining quarter teaspoon each salt and pepper. Bring to a boil; cook, stirring often, until onions are tender, about 5 minutes.
4

Remove skillet from heat and stir in butter until melted; spoon sauce over chicken. Yield 1 chicken breast and about a quarter. cup onion sauce per serving.