Balsamic Thyme Chicken with Sweet Onions

Weight Watchers has been knocking it out lately with excellent recipes in their weekly pamphlets.  Here’s a super quick one we loved.  Well except for the girls who think “nunyuns” are disgusting.  I just fished out the chicken breasts and they ate them with a little sauce.

5 pp.  prep 10 minutes, ready in 20 = win!

3 T flour (I didn’t bother with the dredging step so I skipped this)

3/4 t salt, divided

1/2 t pepper, divided

1 lb. 4, 4 oz. pieces boneless, skinless chicken breasts  (I used tenders which made this even faster.  Oh tenders, how I love thee).

2 t olive oil

1 small vidalia onion, thinly sliced (2 cups)

1 cup reduced sodium chicken broth

2 T balsamic vinegar

1 T fresh chopped thyme (I used 1 t ground thyme)

2 t butter (in a ww recipe?!  Be still my heart)

Combine flour, salt, pepper.  Dredge chicken to coat. 

Heat pan medium high, cook the chicken.  Move to a serving plate to keep warm.

Add onion to the skillet; saute until lightly browned, about 4 minutes.  Add broth, vinegar, thyme and 1/4 each salt and pepper.  Bring to a boil, cook and stir often until onions are tender, about five minutes.  (The sauce reduces easily and quickly so keep an eye on it, which is what I did not do).

Remove skillet from heat, add butter to melt, and spoon sauce over chicken.  1 breast and 1/4 cup onion sauce = one serving.

This chicken would be so amazing on a sour dough panini the next day.  Oh my gosh, with some provolone and arugula.  If you aren’t on ww, do it and tell me about every last bite.