Butter & Balsamic Chicken

Place chicken breasts between two sheets of wax paper on flat, hard surface. With kitchen mallet or meat tenderizer, lightly pound chicken breasts so they tenderize and cook evenly. Pat each chicken breast dry. On a plate, combine flour, 1/2 tsp salt, and 1/4 tsp pepper. Dredge chicken in flour mixture and turn to coat; shake off any excess. Heat 2 T of Butter olive oil in a large, nonstick skillet over medium-high heat. Add chicken and cook, flipping once, until golden and cooked through (about 7 minutes). Remove to a serving plate and cover to keep warm. Add onion to skillet, saute over medium-high heat, until lightly browned (about 4 minutes). Add broth, balsamic vinegar, thyme, and remaining 1/4 tsp salt and 1/4 tsp pepper. Bring to a boil; cook, stirring often, until onions are tender (about 5 minutes). Remove skillet from heat and stir in remaining 1 1/2 T Butter olive oil. Spoon sauce over chicken. Serve immediately.

Entrees

Ingredients

Number Of Servings: 4

3 T all-purpose flour
1/2 tsp + 1/4 tsp salt, divided
1/4 tsp + 1/4 tsp black pepper
1 lb (4 4-oz pieces) uncooked, boneless, skinless chicken breasts
2 T + 1 1/2 T of The Olive Bin's Butter Olive Oil
1 small vidalia onion, cut in half lengthwise, thinly sliced
1 C reduced-sodium chicken broth
2 T of The Olive Bin's Traditional 18-Year Balsamic Vinegar or Vanilla Balsamic Vinegar
1 T fresh, chopped thyme (or 1/2 tsp dried thyme)
Pinch of salt

Directions

Place chicken breasts between two sheets of wax paper on flat, hard surface. With kitchen mallet or meat tenderizer, lightly pound chicken breasts so they tenderize and cook evenly. Pat each chicken breast dry.
On a plate, combine flour, 1/2 tsp salt, and 1/4 tsp pepper. Dredge chicken in flour mixture and turn to coat; shake off any excess.
Heat 2 T of Butter olive oil in a large, nonstick skillet over medium-high heat. Add chicken and cook, flipping once, until golden and cooked through (about 7 minutes). Remove to a serving plate and cover to keep warm.
Add onion to skillet, saute over medium-high heat, until lightly browned (about 4 minutes). Add broth, balsamic vinegar, thyme, and remaining 1/4 tsp salt and 1/4 tsp pepper. Bring to a boil; cook, stirring often, until onions are tender (about 5 minutes).
Remove skillet from heat and stir in remaining 1 1/2 T Butter olive oil. Spoon sauce over chicken. Serve immediately.

Additional Info

Recipe Club member's rating: 5 stars!

This entree is impressive enough to serve to comapny, yet quick and easy enough for a casual weeknight dinner. Serve with roasted carrots and drizzle sauce over meat and carrots together.