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Add a photoRaciónes: 4
Ingredientes
- 1/4 c. Flour
- 3/4 tsp Salt
- 3/4 tsp Pepper
- 4 x Skinless Boneless Chicken Breast Halves (About 5 Ounce Each)
- 1 Tbsp. Extra virgin olive oil Note 1
- 1 lrg Red Onion Cut In Half, Thin Sliced, (2 C)
- 1 c. Nonfat Veg Chicken Broth, Low Sod Or possibly Nonfat Chicken Broth
- 2 Tbsp. Balsamic Vinegar
- 2 tsp Fresh Thyme Leaves Or possibly 1/2 tsp Dry Thyme Leaves
Direcciones
- Note 1: Original recipe used 2 Tbsp extra virgin olive oil
- Prep: 15 minCook: 22 minutes
- Mix flour and 1/2 tsp each salt and pepper on a plate. Add in chicken; turn to coat. Shake off excess.
- In a large cast-iron or possibly other heavy skillet (I used a large nonstick skillet), heat oil over med heat. Add in chicken and cook, turning once, 10 minutes or possibly till browned and cooked through. Remove to a plate; cover to keep hot.
- Add in onion to skillet and saute/fry 1 - 2 minutes, till very lightly browned. Add in broth, vinegar, thyme and remaining 1/4 tsp each salt and pepper. Bring to a boil and cook, stirring often, 7 minutes or possibly till onions are soft (see Tip) and sauce is syrupy.
- TIP: If the onion isn't soft after cooking 7 minutes, add in a little more broth and continue cooking till it is.
- To serve: Place chicken on serving plates and spoon on onions and sauce.
- Serves 4
- This is wonderful!! Incredible flavor. Would make again.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 4 servings | |
| Calories 102 | |
| Calories from Fat 7 | 7% |
| Total Fat 0.75g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 564mg | 24% |
| Potassium 226mg | 6% |
| Total Carbs 10.23g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.78g | 2% |
| Protein 12.4g | 20% |
