It’s no secret that I love chicken dishes. I’ve also made it very clear that my husband does not share my enthusiasm. *sigh* So whenever I can put together a chicken dish that does not involve barbecue sauce (yes, hubby’s favorite way to enjoy chicken aside from a stir fry) and hubby will eat it, I know I have a winner. This chicken recipe is actually an adaptation of one using balsamic (which I was out of), so I substituted rice vinegar, which gave it a mellower flavor, which I’m sure hubby appreciated. ;)
This was wonderful, though hubby opted to skip the onion sauce. I loved the sauce topping on my chicken, the flavor was great but not overbearing. Yum!
Savory Chicken with Onion Thyme Sauce
adapted from Balsamic Chicken and Thyme
1/4 cup flour
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
4 skinless chicken breasts
2 tablespoons olive oil
1 large onion, halved & sliced thin
3 cloves garlic, minced
1 cup chicken broth
2 tablespoons seasoned rice vinegar
2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried
Mix flour and 1/2 teaspoon each salt and pepper on a plate. Add chicken; turn to coat. Shake off excess.
In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken and cook, turning once, 10 minutes or until browned and cooked through. Remove to a plate; cover to keep warm.
Add onion to skillet and sauté 1 to 2 minutes until lightly browned. Add garlic and cook another minute or two. Add broth, vinegar, thyme and remaining 1/4 teaspoon each salt and pepper. Bring to a boil and cook, stirring often, 7-10 minutes or until onions are soft and sauce is syrupy.
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