Chicken With Balsamic Vinegar, Sweet Onions & Thyme

• 3 tablespoons all-purpose flour
• 34 teaspoon table salt, divided
• 12 teaspoon black pepper, freshly ground, divided
• 1 lb boneless skinless chicken breasts or 4 (4 ounce) boneless skinless chicken breasts
• 2 teaspoons olive oil
• 1 small uncooked vidalia onions, cut in half lengthwise, thinly sliced or 2 cups vidalia onions
• 1 cup reduced-sodium chicken broth
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh thyme, chopped
• 2 teaspoons salted butter

1. On a plate, combine flour, 12 teaspoon salt and 1/4 teaspoon pepper.
2. Dredge chicken in flour mixture and turn to coat; shake off any excess.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add chicken and cook, flipping once, until golden and cooked through, about 7 minutes; remove to a serving plate and cover to keep warm.
5. Add onion to skillet; saute over medium-high heat until lightly browned, about 4 minutes.
6. Add broth, vinegar, thyme and remaining 14 teaspoon each salt and pepper.
7. Bring to a boil; cook, stirring often, until onions are tender, about 5 minutes.
8. Remove skillet from heat and stir in butter until melted; spoon sauce over chicken.
9. Yields 1 chicken breast and about 1/4 cup onion sauce per serving.
10. *** Don't have fresh thyme?
11. Use 1/2 teaspoon of dried thyme instead.

allpurpose, salt, black pepper, chicken breasts, olive oil, vidalia onions, chicken broth, balsamic vinegar, fresh thyme, butter

Taken from www.food.com/recipe/chicken-with-balsamic-vinegar-sweet-onions-thyme-501386 (may not work)