4 skinless, boneless chicken breast halves
4 teaspoons olive or vegetable oil
2 medium onions thinly sliced
¼ cup white, balsamic or red wine vinegar
¾ cup chicken broth or water
½ teaspoon dried thyme or oregano
1 teaspoon butter
Salt and pepper


-Pound chicken to an even ½ inch thickness with a meat mallet.
-Sprinkle salt and pepper to season both sides.
-In a pan heat 2 teaspoons oil until hot on medium heat. Add chicken and cook for 12 to 14 minutes on both sides till it is cooked through. Transfer chicken to a platter and cover with foil to keep warm.
-To the same pan, add remaining 2 teaspoons of oil. Add onions and cook 3 to 4 minutes or until tender, stirring occasionally. Stir in vinegar and cook 30 seconds. Add broth or water and thyme or oregano. Heat to boil on medium high. Remove pan from heat stir butter into sauce until melted.
-Thinly slice chicken breasts and top with sauce , Garnish with sauce and thyme and serve.


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