Thu, May 24 2012

Beth's Balsamic Chicken with Herbs

This chicken will be tender and juicy, and leave your family asking for seconds...and thirds!
Ingredients
1 1/2 lb. skinless, boneless chicken thighs 2 Tbs. all-purpose flour 1 Tbs. olive oil 1 med. onion, chopped (about 1 C.) 2 cloves garlic, minced 1 C. Swanson® chicken stock 2 Tbs. balsamic vinegar 1 tsp. dried thyme leaves, crushed hot cooked rice
Nutrition Information
Serving Size 1 (456g) Recipe makes 4 servings Calories 663 Calories from Fat 304 (45%) Amount Per Serving %DV Total Fat 33.8g 51% Saturated Fat 8.7g 43% Monounsaturated Fat 16.0g Polyunsaturated Fat 6.5g Trans Fat 0.3g Cholesterol 185mg 61% Sodium 764mg 31% Potassium 836mg 23% Total Carbohydrate 14.0g 4% Dietary Fiber 0.8g 3% Sugars 1.0g Protein 62.6g 125%
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Coat the chicken with the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken in 2 batches and cook until it's well browned on both sides. Remove the chicken from the skillet. Add the onion and garlic to the skillet and cook until tender. Stir the stock, vinegar and thyme in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the rice.

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