Nutrition per serving may change if servings are adjusted.
4 4 to 5-ounce skinless, boneless chicken breast halves
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup whole-wheat flour
1 tablespoon olive oil
½ cup finely chopped onion
½ cup dry white wine or reduced-sodium chicken broth
4 sprigs fresh thyme
1¼ cups reduced-sodium chicken broth
¼ cup balsamic vinegar
Fresh thyme sprigs (optional)
Preheat oven to 375°F. Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dip chicken into flour, turning to coat evenly.
In a large skillet, heat oil over medium-high heat. Add chicken to skillet. Cook for 4 to 6 minutes or until golden, turning once halfway through cooking.
Transfer chicken to a nonstick baking sheet or a baking sheet lined with foil. Bake for 8 to 10 minutes or until chicken is no longer pink (170°F).
To prepare sauce: Add onion to the same skillet; cook and stir for 3 minutes. Remove skillet from heat. Carefully add wine and thyme sprigs. Bring to boiling; reduce heat. Boil gently, uncovered, about 2 minutes or until wine is reduced by about half. Add broth. Return to boiling; reduce heat. Boil gently, uncovered, about 10 minutes or until broth is reduced to about ⅓ cup. Stir in vinegar.
Remove and discard thyme sprigs. Return chicken to skillet, turning to coat with sauce. Transfer chicken to serving plates; spoon sauce over chicken. If desired, garnish with additional thyme sprigs.