Carolina Kitchen: Chicken regina
By Chef Bruce Brown
- ¼C all-purpose flour
- ½ tsp each salt and black pepper
- ¼C olive oil for frying
- 4 boneless skinless chicken breasts, 4-5oz. each
- 1½C red onion, thinly sliced
- ½C chicken stock
- 3T balsamic vinegar
- 1 tsp each: dried thyme and dried parsley
- In plastic bag, combine flour, salt and pepper. Add chicken breasts, tossing in the bag until evenly coated.
- Place skillet over medium heat and add olive oil to the pan to heat. Place the chicken in the pan, cooking for six minutes. Turn the chicken one time and continue cooking until lightly browned and cooked through, about another six minutes. Remove to a plate and cover with foil to keep warm.
- Into the heated pan, add the sliced onions, cooking and stirring until lightly browned, about 90 seconds.
- Turn the heat up to medium-high and add the chicken broth, vinegar, and thyme to the onions. Bring the mixture to a boil and cook, continually stirring, until the onions are limp and the sauce is thick and like syrup, about five minutes.
- Place the chicken breasts on plates and spoon the sauce over each piece, sprinkling with the parsley. Serve immediately with rice, orzo pasta or couscous and a green salad.