Directions:
- Coat the chicken with the flour.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken in 2 batches and cook until well browned on both sides. Remove the chicken from the skillet.
- Add the onion and garlic to the skillet and cook until they're tender. Stir the broth, vinegar and thyme in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 546.72 Kcal (2289 kJ) | ||
| Calories from fat | 471.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.38g | 81% | |
|---|---|---|---|
| Cholesterol | 119.75mg | 40% | |
| Sodium | 203.63mg | 8% | |
| Potassium | 185.4mg | 4% | |
| Total Carbs | 6.87g | 2% | |
| Sugars | 1.98g | 8% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 12.08g | 24% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 19.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 288.22 Kcal (1207 kJ) | ||
| Calories from fat | 248.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.61g | 81% | |
|---|---|---|---|
| Cholesterol | 63.13mg | 40% | |
| Sodium | 107.35mg | 8% | |
| Potassium | 97.74mg | 4% | |
| Total Carbs | 3.62g | 2% | |
| Sugars | 1.04g | 8% | |
| Dietary Fiber | 0.35g | 3% | |
| Protein | 6.37g | 24% | |
| Vitamin C | 1.1mg | 4% | |
| Iron | 0.2mg | 2% | |
| Calcium | 10.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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