1/4 cup flour
1/2 teaspoon pepper
1/8 teaspoon salt
4 boneless skinless chicken breast halves
1 tablespoon oil
1 small onion, thinly sliced
1/4 cup water
2 tablespoons balsamic vinegar
1/2 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed
In a large resealable plastic bag, combine the flour, pepper and salt. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 4 to 5 minutes on each side or until juices run clear. Remove and keep warm. In the same pan, cook onion until tender. Add water, stirring to loosen browned bits. Add the vinegar, thyme and rosemary; cook and stir for 3 to 4 minutes or until sauce is slightly thickened. Serve over chicken.
Children enjoyed this and Mr. H. loved it!