Quick Sauteéd Chicken Breasts Red Onions and Maple-Vinegar Sauce

chicken with onions
NBC Connecticut


  • 4 Chicken breasts - boneless, skinless, pounded thin
  • 1/2 Cup all-purpose flour - seasoned with salt and pepper
  • 2 Tbsp. vegetable oil
  • 1/2 Cup red onions - sliced thinly
  • 1/4 Tsp. fresh thyme - chopped finely
  • 1/4 Cup pure maple syrup
  • 1/4 Cup white Balsamic vinegar
  • 1 Tbsp. butter
  • Salt and black pepper to taste

Preparation (Serves 4)

  1. Heat saute pan over medium-high heat. Dredge chicken breasts in the flour, shaking off excess. Add olive oil to pan and add chicken breasts. Cook for about 2 minutes on each side, only lightly browning. Remove from pan.
  2. In same pan over medium heat, add the red onions and thyme, cook for about 30 seconds or until aromatic. Add the the maple syrup and white balsamic vinegar. Bring to a boil and reduce until a slightly syrupy consistency is reached. Quickly whisk in the butter until smooth. Season the sauce to taste with salt and black pepper. Return chicken breasts to pan, coating with the sauce gently simmering to re heat. Serve with your favorite sides and enjoy!

Lincoln Culinary Institute’s Website: www.lincolnculinary.com

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