Cooking Directions

• Season the chicken as desired.  Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.  Add the chicken in 2 batches and cook until well browned on both sides (cooking in batches ensures that the chicken isn't crowded in the skillet, which would hinder the browning that's so important for flavor). Remove the chicken from the skillet.
• Heat the remaining oil in the skillet.  Add the onion and cook for 5 minutes or until tender-crisp, stirring occasionally.  Add the garlic and cook and stir for 30 seconds.  Add the vinegar and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.  Cook and stir until the vinegar is almost evaporated.
• Stir the broth and thyme in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 8 minutes or until the chicken is cooked through. Serve the chicken and sauce over the hot cooked rice.

Ingredients

• 1.5 pounds boneless, skinless chicken thigh
• 2 tablespoons olive oil
• 1 large onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 1 cup Swanson® Chicken Broth
• 0.5 teaspoon dried thyme, crushed
• 3 cups hot cooked long grain white rice (from about 1 cup dry)