1/4 cup all-purpose flour
1/2 teaspoon pepper
1/8 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1 small onion, thinly sliced
1/4 cup water
2 tablespoons balsamic vinegar
1/2 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed | | In a large resealable plastic bag, combine the flour, pepper and salt. Add chicken, one piece at a time, and shake to coat. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm. In the same pan, cook onion until tender. Add water, stirring to loosen browned bits. Add the
vinegar, thyme and rosemary; cook and stir for 3-4 minutes or until sauce is slightly thickened. Serve with chicken. Yield: 4 servings.
|
|
