Post by Peacefire on Aug 15, 2003 12:28:53 GMT -5
1/4 cup flour
3/4 teasthingy salt -- divided
3/4 teasthingy freshly ground black pepper -- divided
4 skinned and boned chicken breast halves -- (about 5 oz. each)
2 tablesthingys olive oil
1 large red onion -- halved & sliced thin
1 cup chicken broth -- approximately
2 tablesthingys balsamic vinegar
2 teasthingys fresh thyme leaves -- or 1/2 teasthingy dried
1. Mix flour and 1/2 teasthingy each salt and pepper on a plate. Add chicken; turn to coat. Shake off excess.
2. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken and cook, turning once, 10 minutes or until browned and cooked through. Remove to a plate; cover to keep warm.
3. Add onion to skillet and sauté 1 to 2 minutes until lightly browned. Add broth, vinegar, thyme and remaining 1/4 teasthingy each salt and pepper. Bring to a boil and cook, stirring often, 7 minutes or until onions are soft and sauce is syrupy. (If onion isn't soft after cooking 7 minutes, add a little more broth and continue cooking until it is.)
4. To serve: Place chicken on serving plates and sthingy on onions and sauce. Serves 4.
6 WW points per serving.