PointsPlus Chicken with Balsamic Vinegar, Sweet Onions, and Thyme Recipe

Staff Writer
PointsPlus Chicken with Balsamic Vinegar, Sweet Onions, and Thyme Recipe
Chicken with Balsamic Vinegar, Sweet Onions, and Thyme
WeightWatchers.com

Chicken with Balsamic Vinegar, Sweet Onions, and Thyme

Tangy-sweet balsamic vinegar, chicken broth, and thyme combine to form a quick pan sauce for this easy and delicious chicken recipe.

Ready in
30 m
4
Servings
228
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 tablespoons all-purpose flour
  • 3/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • Four 4-ounce boneless skinless chicken breasts
  • 2 teaspoons olive oil
  • 1 small Vidalia onion, halved lengthwise and sliced thinly
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon thyme, chopped, or to taste
  • 2 teaspoons salted butter

Directions

On a plate, combine the flour, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Dredge the chicken in the flour mixture and turn to coat. Shake off any excess.

Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, flipping once, until golden and cooked through, about 7 minutes. Remove to a serving plate and cover to keep warm.

Add the onion to the skillet and sauté until lightly browned, about 4 minutes. Add the broth, vinegar, thyme, and remaining salt and pepper. Bring to a boil and cook until the onions are tender, stirring often, about 5 minutes.

Remove the skillet from heat and stir in the butter until melted. Spoon the sauce over the chicken.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
7g
11%
Sugar
4g
N/A
Saturated Fat
2g
11%
Cholesterol
88mg
29%
Protein
28g
55%
Carbs
11g
4%
Vitamin A
29µg
3%
Vitamin B12
0.3µg
4.6%
Vitamin B6
1mg
51%
Vitamin C
6mg
10%
Vitamin E
1mg
5%
Vitamin K
2µg
3%
Calcium
36mg
4%
Fiber
1g
4%
Folate (food)
29µg
N/A
Folate equivalent (total)
30µg
7%
Folic acid
9µg
N/A
Iron
1mg
8%
Magnesium
44mg
11%
Monounsaturated
3g
N/A
Niacin (B3)
12mg
59%
Phosphorus
280mg
40%
Polyunsaturated
0.8g
N/A
Potassium
535mg
15%
Riboflavin (B2)
0.3mg
15.3%
Sodium
596mg
25%
Thiamin (B1)
0.2mg
12%
Zinc
1mg
6.6%