3/4 teaspoon freshly ground black pepper -- divided
4 skinned and boned chicken breast halves -- (about 5 oz. each)
2 tablespoons olive oil
1 large red onion -- halved & sliced thin
1 cup chicken broth -- approximately
2 tablespoons balsamic vinegar
2 teaspoons fresh thyme leaves -- or 1/2 teaspoon dried
1. Mix flour and 1/2 teaspoon each salt and pepper on a plate. Add chicken; turn to coat. Shake off excess.
2. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken and cook, turning once, 10 minutes or until browned and cooked through. Remove to a plate; cover to keep warm.
3. Add onion to skillet and sauté 1 to 2 minutes until lightly browned. Add broth, vinegar, thyme and remaining 1/4 teaspoon each salt and pepper. Bring to a boil and cook, stirring often, 7 minutes or until onions are soft and sauce is syrupy. (If onion isn't soft after cooking 7 minutes, add a little more broth and continue cooking until it is.)
4. To serve: Place chicken on serving plates and spoon on onions and sauce. Serves 4.
6 WW points per serving.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
