- 1 1/2 pounds skinless, boneless chicken thighs
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup Swanson® Chicken Broth or Swanson® Chicken Stock
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried thyme leaves, crushed
- 2 cups regular long-grain white rice, cooked according to package directions
- Coat the chicken with the flour.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken in 2 batches and cook until well browned on both sides. Remove the chicken from the skillet.
- Add the onion and garlic to the skillet and cook until they're tender. Stir the broth, 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 the chicken and sauce with the rice.
04/10/2018
recipepes.com
Savory Balsamic Herb Chicken, recipe
PT15M
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5
455 calories
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