| 1. |
Coat the chicken with the flour. Heat the oil in a 12-inch skillet over medium-high heat. |
| 2. |
Add the chicken in 2 batches and cook until well browned on both sides. |
| 3. |
Remove the chicken from the skillet, cover with foil. |
| 4. |
Add the onion and garlic to the skillet and cook until tender. |
| 5. |
Stir the broth, vinegar and thyme in the skillet and heat to a boil. Return the chicken to the skillet. |
| 6. |
Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. |
| 7. |
Serve the chicken and sauce with rice or mashed potatoes. |
| 8. |
Note: based on a recipe from Campbell's Kitchen. |
