4 chicken cutlets
Avocado or olive oil
2 onions, sliced
2 Tablespoons flour (I used “Cup 4 Cup” gluten free brand)
4 garlic cloves, crushed
1 1/2 cups chicken broth
1 Tablespoon Balsamic Vinegar
3 T. “half and half” cream
Season chicken with salt, pepper and garlic powder on both sides. Heat oil in a deep skillet and pan fry chicken cutlets until browned on both sides. Place on a plate. Add onions to the skillet and more oil if needed. Cook about 5 minutes adding garlic, too. Sprinkle in flour and cook 1 minute. Add broth and bring up to a simmer. Add vinegar, cream, salt and pepper. Return the chicken to the skillet and cook on low until chicken is cooked all the way through.
Recipe adapted from Center Cut Cook
*The original also calls for mushrooms. You would add them in with the onions. I didn’t have any on hand this time.