| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Chicken/tur, Eat-lf mail, Low fat, Main dishes | 4 | servings |
INGREDIENTS
| 1/4 | c | Flour |
| 3/4 | ts | Salt |
| 3/4 | ts | Pepper |
| 4 | Skinless Boneless Chicken Breast Halves; (About 5 Oz Each) | |
| 1 | tb | Olive Oil; Note 1 |
| 1 | lg | Red Onion; Cut In Half, Thin Sliced, (2 C) |
| 1 | c | Nonfat Veg Chicken Broth; Low Sod, Or Nonfat Chicken Broth |
| 2 | tb | Balsamic Vinegar |
| 2 | ts | Fresh Thyme Leaves; Or 1/2 Tsp Dried Thyme Leaves |
INSTRUCTIONS
Note 1: Original recipe used 2 Tbsp olive oil Prep: 15 min Cook: 22 min Mix flour and 1/2 tsp each salt and pepper on a plate. Add chicken; turn to coat. Shake off excess. In a large cast-iron or other heavy skillet (I used a large nonstick skillet), heat oil over med heat. Add chicken and cook, turning once, 10 min or until browned and cooked through. Remove to a plate; cover to keep warm. Add onion to skillet and saute 1 - 2 min, until very lightly browned. Add broth, vinegar, thyme and remaining 1/4 tsp each salt and pepper. Bring to a boil and cook, stirring often, 7 min or until onions are soft (see Tip) and sauce is syrupy. TIP: If the onion isn't soft after cooking 7 min, add a little more broth and continue cooking until 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. NOTES : Cal 177.3 Total Fat 5g Sat Fat 0.9g Carb 10g Fib 9g Pro 26.2g Sod 531mg CFF 23.7% Recipe by: Woman's Day, 2/1/99 Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jan 11, 1999, converted by MM_Buster v2.0l.
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