Ingredients
1/4 cup all-purpose flour1/2 teaspoon pepper1/8 teaspoon salt4 boneless skinless chicken breast halves (4 ounces each)1 tablespoon canola oil1 small onion, thinly sliced1/4 cup water2 tablespoons balsamic vinegar1/2 teaspoon dried thyme1/8 teaspoon dried rosemary, crushed
Preparation
In a large resealable plastic bag, combine the flour, pepper and salt. Add chicken, one piece at a time, and shake to coat.
In a large nonstick skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
In the same pan, cook onion until tender. Add water, stirring to loosen browned bits. Add the vinegar, thyme and rosemary; cook and stir for 3-4 minutes or until sauce is slightly thickened. Serve with chicken.
