- 1
Ingredients
- 4 4 - 5 ounces skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup whole wheat flour
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1/2 cup dry white wine or reduced-sodium chicken broth
- 4 sprigs fresh thyme
- 1 1/4 cups reduced-sodium chicken broth
- 1/4 cup balsamic vinegar
- Fresh thyme sprigs (optional)
Preparation
Step 1
1.
Preheat oven to 375 degrees F. Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dip chicken into flour, turning to coat evenly.
2.
In a large skillet, heat oil over medium-high heat. Add chicken to skillet. Cook for 4 to 6 minutes or until golden, turning once halfway through cooking.
3.
Transfer chicken to a nonstick baking sheet or a baking sheet lined with foil. Bake for 8 to 10 minutes or until chicken is no longer pink (170 degrees F).
Meanwhile, for sauce::
4.
Add onion to the same skillet; cook and stir for 3 minutes. Remove skillet from heat. Carefully add wine and 4 thyme sprigs. Bring to boiling; reduce heat. Boil gently, uncovered, about 2 minutes or until wine is reduced by about half. Add broth. Return to boiling; reduce heat. Boil gently, uncovered, about 10 minutes or until broth is reduced to about 1/3 cup. Stir in vinegar.
5.
Remove and discard thyme sprigs. Return chicken to skillet, turning to coat with sauce. Transfer chicken to serving plates; spoon sauce over chicken. If desired, garnish with additional thyme sprigs.