Note 1: Original recipe used 2 Tbsp olive oil

Prep: 15 min Cook: 22 min

Mix flour and 1/2 tsp each salt and pepper on a plate. Add chicken; turn to coat. Shake off excess.

In a large cast-iron or other heavy skillet (I used a large nonstick skillet), heat oil over med heat. Add chicken and cook, turning once, 10 min or until browned and cooked through. Remove to a plate; cover to keep warm.

Add onion to skillet and saute 1 - 2 min, until very lightly browned. Add broth, vinegar, thyme and remaining 1/4 tsp each salt and pepper. Bring to a boil and cook, stirring often, 7 min or until onions are soft (see Tip) and sauce is syrupy.

broth and continue cooking until it is.

To serve: Place chicken on serving plates and spoon on onions and sauce.

This is wonderful!! Incredible flavor. Would make again.

Sod 531mg Cff 23.7%