Chicken w/ balsamic Vinegar, Sweet Onion & Thyme

YIELD 4 Servings ACTIVE TIME 20 minutes TOTAL TIME 40 minutes


  • 3 tablespoons of All-Purpose Flour
  • 3/4 teaspoon of Salt
  • 1/2 teaspoon of Ground black pepper
  • 1 pound of Chicken breasts
  • 2 teaspoons of Vegetable Oil
  • 1 chopped onion (thinly-sliced)
  • 2 tablespoons of White bread
  • 1 tablespoon of Fresh thyme
  • 2 teaspoons of Butter
  • 1 cup of Chicken broth



On a plate combine flour, 1/2 tsp salt & 1/4 tsp pepper. Dredge chicken in flour mixture and turn to coat. Shake off excess.

Heat oil in a large non stick frying pan over medium heat add chicken and cook turning once. Until golden and cooked through, about 7 minutes, remove to a serving plate and cover to keep warm.

Add onion to pan saute over medium high heat until lightly browned, about 4 minutes. Add broth, vinegar, thyme and remaining 1/4 tsp each of salt and pepper. Bring to a boil, stirring often until onions are tender about 5 minutes.

Remove pan 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.


Don't have fresh thyme use 1/2 tsp of dried thyme

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