Note 1: Original recipe used 2 Tbsp olive oil Prep: 15 min Cook: 22 min Mix flour and 1/2 tsp each salt and pepper on a plate. Add chicken; turn to coat. Shake off excess. In a large cast-iron or other heavy skillet (I used a large nonstick skillet), heat oil over med heat. Add chicken and cook, turning once, 10 min or until browned and cooked through. Remove to a plate; cover to keep warm. Add onion to skillet and saute 1 - 2 min, until very lightly browned. Add broth, vinegar, thyme and remaining 1/4 tsp each salt and pepper. Bring to a boil and cook, stirring often, 7 min or until onions are soft (see Tip) and sauce is syrupy. TIP: If the onion isnt soft after cooking 7 min, add a little more broth and continue cooking until it is. To serve: Place chicken on serving plates and spoon on onions and sauce. Serves 4 This is wonderful!! Incredible flavor. Would make again. NOTES : Cal 177.3 Total Fat 5g Sat Fat 0.9g Carb 10g Fib 9g Pro 26.2g Sod 531mg CFF 23.7% Recipe by: Womans Day, 2/1/99 Posted to EAT-LF Digest by Reggie Dwork
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|Serving Size: 1 Serving (767g)|
|Recipe Makes: 4|
|Calories from Fat: 192 (23%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||29 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 460.6mg||142 %|
|Sodium 738.9mg||25 %|
|Potassium 1612mg||42 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 11.1g|
|Protein 142.6g||204 %|
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Calories per serving: 849
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