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View the "Facts" tab
to learn how to replace butter/margarine
with Premium Olive Oil
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 Extra Virgin Olive 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, Balsamic 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 EVOO; spoon sauce over chicken. Yields 1 chicken breast and about 1/4 cup onion sauce per serving.