| 3 tablespoons of all-purpose Gold Medal All Purpose Flour |
| 3/4 teaspoon of salt |
| 1/2 teaspoon of ground black pepper |
| 1 pound of chicken breast |
| 2 teaspoons of vegetable oil |
| 1 chopped onion (thinly-sliced) |
| 2 tablespoons of white bread |
| 1 tablespoon of fresh thyme |
| 2 teaspoons of butter |
| 1 cup of chicken broth |
On a plate combine flour, 1/2 tsp salt & 1/4 tsp pepper. Dredge chicken in flour mixture and turn to coat. Shake off excess.
Heat oil in a large non stick frying pan over medium heat add chicken and cook turning once. Until golden and cooked through, about 7 minutes, remove to a serving plate and cover to keep warm.
Add onion to pan sauté over medium high heat until lightly browned, about 4 minutes. Add broth, vinegar, thyme and remaining 1/4 tsp each of salt and pepper. Bring to a boil, stirring often until onions are tender about 5 minutes.
Remove pan from heat and stir in butter until melted, spoon sauce over chicken. Yields 1 chicken breast and about 1/4 cup onion sauce per serving.
NOTES
Don't have fresh thyme use 1/2 tsp of dried thyme
Cook'n is a next generation recipe app that makes it fun and easy to share favorite recipes.
Cook'n is a next generation recipe app that makes it fun and easy to share favorite recipes.
