Sauteed Chicken with Balsamic Vinegar

I received this recipe from a friend last week.  After making a few minor tweaks, it is quite possibly one of my favorite dishes to prepare...and eat!  Enjoy!

Sauteed Chicken with Balsamic Vinegar

Servings 4 (1 chicken breast half and about 2 tablespoons sauce each)

Prep: 30 minutes / Bake 8 minutes

4 4-to 5-ounce skinless, boneless chicken breast halves, cut into strips

1/4 cup whole wheat flour

1 tablespoon olive oil

1/2 cup finely chopped onion

1/2 cup dry white wine or

reduced-sodium chicken broth

4 sprigs fresh thyme or 1/2 tsp. dried thyme

1 1/4 cups reduced-sodium chicken broth

1/4 cup balsamic vinegar

1. Preheat oven to 375 F. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black

pepper. Place flour in a shallow dish. Dip chicken into flour, turning to coat evenly.

2. In a skillet, heat oil over medium high heat. Add chicken. Cook 4 to 6 minutes or until

golden, turning once.

3. Transfer chicken to a nonstick baking sheet or a baking sheet lined with foil. Bake 12 to 15

minutes or until chicken is no longer pink (170 F0.

4. Meanwhile, for sauce: Add onion to the skillet; cook and stir 3 minutes. Remove

skillet from heat. Carefully add wine and thyme. Bring to boiling; reduce heat. Boil gently

uncovered, 2 minutes or until wine is reduced by about half. Add broth. Return to boiling;

reduce heat. Boil gently, uncovered, 10 minutes or until broth is reduce to about 1/3 cup. stir in vinegar.

5. If you used thyme sprigs, remove and discard them. Return chicken to skillet, turning to coat with sauce. Transfer chicken to serving plates; spoon sauce over chicken. if desired, garnish with addition thyme sprigs.

Per serving:226 cal;5 g total fat (1 g sat.fat), 66mg chol, 385 mg sodium, 10g carb, 1 g fiber,

28 g pro.