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Skillet Balsamic Chicken
shared by Sydne2@...
1 T olive oil
2 skinless, boneless chicken breast halves, cut into bite size pieces or strips
1 large onion, quartered
1/4 C balsamic vinegar
2 T red wine vinegar
1 T dried oregano
1 T LC flour OR 1/2 T Konjac flour
In a large skillet, heat oil and saute chicken strips over high heat until no longer pink and juices run clear. Remove chicken from skillet and place on a plate.
Peel onion layers apart. Add onions to skillet and saute over low heat for 15 minutes, until they are translucent. Add the reserved chicken strips, balsamic vinegar, red wine vinegar and oregano and cook for 5 more minutes.
Add the flour and stir into the mixture to thicken (or if using Konjac flour, add the Konjac flour to about 1/4 C cold water and mix and then stir into hot mixture and stir till thickened.) Heat through 2 minutes longer, remove from heat and serve.
Printed from Allrecipes, Submitted by Debby Tambe
11-22-04 Delicious, especially the onions. Sydne
Thanks for sharing, Sydne!
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