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

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

4
Servings
126
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.

Nutritional Facts

Total Fat
6g
9%
Sugar
2g
2%
Saturated Fat
4g
17%
Cholesterol
10mg
3%
Carbohydrate, by difference
15g
12%
Protein
3g
7%
Vitamin A, RAE
19µg
3%
Calcium, Ca
7mg
1%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
21µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
5mg
2%
Niacin
1mg
7%
Phosphorus, P
24mg
3%
Selenium, Se
5µg
9%
Sodium, Na
214mg
14%
Water
54g
2%

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.