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.