I love the combination of balsamic vinegar, sweet Vidalia onion and thyme in this dish. If someone in your household isn’t an onion fan, it’s easy enough to serve up their plate without onion–and that leaves more for the ones who do enjoy it!
BALSAMIC CHICKEN WITH ONION AND THYME
4 boneless, skinless chicken breast halves
1/2 cup flour
3/4 tsp freshly-ground black pepper
Olive oil for the pan
1 large sweet onion, sliced thin (about 1 pound)
1 cup chicken broth
2 Tbl balsamic vinegar
1/2 tsp dried thyme
Mix flour and pepper.
Dredge chicken in flour mixture.
Saute chicken in oil, in a heavy skillet. Remove to a plate and keep warm.
Saute onion slices in the same skillet for a couple of minutes. When they begin to wilt, add remaining ingredients and cook until sauce boils and becomes syrupy. Pour over chicken and serve.
Herb-Garden Variation: Add 4 large sprigs of fresh thyme OR fresh rosemary in place of the dried thyme.
Carb count without the onion: 12.3g per serving