Instructions: Mix flour and 1/2 tsp each salt & pepper on a plate. Add chicken, turn to coat. Shake off excess.

In a large non-stick skillet, heat oil over medium 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 and mushrooms to skillet and saute 1-2 mins, 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.

NOTES : I made this chicken tonight for dinner and it was wonderful. The only difference between the original recipe that Reggie posted and the way I made it was to add some mushrooms I had hanging around.

I would definitely made this again soon.

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