Page 63 - cookbook1
P. 63
Balsamic Chicken & Onion
3 Tbs all-purpose flour 1 large uncooked Vidalia
3/4 tsp salt onion thinly sliced
1/2 tsp black pepper 1 cup chicken broth
1 lb boneless skinless 2 Tbs balsamic vinegar
chicken breast 1 Tbs fresh thyme
halves 2 tsp salted butter
2 tsp olive oil
Procedure
1 On a plate, combine flour, salt, and pepper. Dredge chicken
in flour mixture and turn to coat; shake off excess
2 Heat oil in large non-stick skillet over medium heat. Add
chicken and cook until golden and cooked through. remove to
a serving plate and cover to keep warm.
3 Add onion to skillet, Sauté over medium heat until lightly
browned.
4 Add broth, vinegar, thyme. Bring to boil; cook, stirring often
until onions are tender, about 5 minutes.
5 Remove skillet from heat and stir in butter until melted.
6 Spoon sauce over chicken
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