Chicken with Balsamic Vinegar, Sweet Onions and Thyme

3 tablespoons all-purpose flour
3/4 teaspoon table salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 lb (four 4 oz pieces) uncooked boneless, skinless chicken breast
2 teaspoons olive oil
1 small Vidalia onion, cut in half lengthwise, thinly sliced (about 2 cups)
1 cup reduced-sodium chicken broth
2 tablespoons balsamic vinegar
1 tablespoon fresh, chopped thyme, or less to taste
2 teaspoons butter

On a plate, combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in flour mixture and turn to coat; shake off any excess. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, flipping once, until golden and cooked through, about 7 minutes; remove to a serving plate and cover to keep warm. Add onion to skillet; saute over medium-high heat until lightly browned, about 4 minutes. Add broth, vinegar, thyme and remaining 1/4 teaspoon each salt and pepper. Bring to a boil; cook, stirring often, until onions are tender, about 5 minutes. Remove skillet from heat and stir in butter until melted; spoon sauce over chicken. Serves 4.

I loved this recipe!! The balsamic vinegar was too strong for my husband. I would eat these onions on a hamburger, pork chops or steak. I substituted marjoram for the thyme.