| 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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