I try my best to avoid kitchen mishaps, using the appropriate tools as required and such. In a hurry last night, I decided to drain some pasta without using a strainer, instead using a spoon to hold back the pasta as I poured boiling water into the sink. It shouldn’t come as a big surprise then, that I’m typing this with an ice cube secured to my ring finger by a paper towel. Yep, I burned a finger. I’m okay, and I know Lane is really glad I’m not whiny when I do something stupid like burn my finger . . . .
Burned finger notwithstanding, the chicken we had for dinner once the
screeching treatment of my burn was all set was fantastic. It was a meal completely worth burning your finger for. I wouldn’t recommend burning anything, but I strongly recommend making this chicken. The onions have a sweet, balsamic flavor when they’re done, and cooking the chicken couldn’t be easier. If you needed another reason to make this, it’s a light meal, so you can have dessert.
Balsamic Onion Chicken
- 3 Tbsp. flour
- 3/4 tsp. salt, divided
- 1/2 tsp. ground black pepper, divided
- 1 lbs. chicken breast (ideally 4 breasts, but you can cut larger ones in half to make 4 pieces)
- 2 tsp. olive oil
- 1 small Vidalia onion, cut in half lengthwise and sliced thinly
- 1 C. fat-free chicken broth
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. fresh thyme, minced (or 1/2 Tbsp. dried thyme)
- 2 tsp. butter