Recipe Database
Chicken with Balsamic Vinegar, Sweet Onions and Thyme
Chicken with Balsamic Vinegar, Sweet Onions and Thyme
Serves: 4

The sweet onions deliciously balance the acidity of the vinegar sauce. Sautéed or steamed spinach would be great on the side.

3 Tbsp all-purpose flour
3/4 tsp table salt, divided
1/2 tsp black pepper, freshly ground, divided
1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz pieces
2 tsp olive oil
1 small Vidalia onion(s), cut in half lengthwise, thinly sliced (about 2 cups)
1 cups reduced-sodium chicken broth
2 Tbsp balsamic vinegar
1 Tbsp thyme, fresh, chopped, or less to taste
2 tsp butter

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

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, flipping once, until golden and cooked through, about 7 minutes; remove to a serving plate and cover to keep warm.

Add onion to skillet; sauté over medium-high heat until lightly browned, about 4 minutes. Add broth, vinegar, thyme and remaining 1⁄4 tsp each salt and pepper. Bring to a boil; cook, stirring often, until onions are tender, about 5 minutes.

Remove skillet 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.

Done on 3/12/2011 to be aired on 3/19/2011 with B.J. Supereater Culver running the Big Green Eggs, Kevin (the Fatman) Jenkins on the microphone, and Chef Fred Genovese doing the recipe message and guidance. Of course Linda Genovese doing the productions and keeping us all on time and Karen Jenkins running the technical side of the show and keeping us legal. Mike Stock was there to keep B.J. honest and to provide color commentary.