Chicken with Balsamic Vinegar and Onions

This is another Weight Watchers recipe but honestly it is one of the best meals I have made in a long time. It was fresh and easy and really soft but wonderful flavors.

Mix together the flour, salt, and pepper.

 Coat your chicken breasts in the flour mixture. Then heat 2-3 teaspoons of olive oil over medium high heat.

 Place your chicken breasts in the heated oil and cook for about 7 minutes or until thoroughly cooked.

 Rotate halfway through cooking.
Remove chicken breasts from heat when cooked and cover to keep warm. 
Chop up 1 large onion or about 2 cups of onions. [I think I had the wrong onions but they were still good]

 Add the onion to the skillet, adding more oil if no liquid is present. 

Saute for 4 minutes or until slightly browned.

 Add broth, balsamic vinegar, thyme, salt, and pepper. [Use fresh thyme if possible, it would make the flavors pop more. I didn't have it though so I used dried and the flavors still came through.]
 Bring to a boil and saute until onions are tender, about 5 minutes.

 REmove from heat and add 2 tablespoons butter. Butter? Amazing in a weight watchers recipe right? My advice? If you like a more liquid sauce, don't add it. The butter makes a thicker, richer sauce but you could go either way. The points plus value has the butter calculated in so I figured why not!?

 We served ours with zucchini fries! Enjoy!

Chicken with Balsamic Vinegar, Onions & Thyme
Weight Watchers Online Recipe


3 Tbsp all-purpose flour   
3/4 tsp table salt, divided   
1/2 tsp black pepper, freshly ground, divided   
  1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz pieces   
2 tsp olive oil   
  1 small vidalia onion(s), cut in half lengthwise, thinly sliced (about 2 cups)   
  1 cup(s) reduced-sodium chicken broth   
2 Tbsp balsamic vinegar   
1 Tbsp thyme, fresh, chopped, or less to taste   
2 tsp butter   


  • On a plate, combine flour, 1⁄2 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in flour mixture and turn to coat; shake off any excess.
  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, flipping once, until golden and cooked through, about 7 minutes; remove to a serving plate and cover to keep warm.
  • Add onion to skillet; sauté over medium-high heat until lightly browned, about 4 minutes. Add broth, vinegar, thyme and remaining 1⁄4 teaspoon each salt and pepper. Bring to a boil; cook, stirring often, until onions are tender, about 5 minutes.
  • Remove skillet 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. 
5 Points plus values per serving. 

1 comment:

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