Coat the chicken with the flour.Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken in 2 batches and cook until it's well browned on both sides.Add the onion and garlic to the skillet and cook until the onion is tender. Stir the broth, vinegar, thyme, black pepper and figs in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Serve with the rice.
1.5 pounds boneless, skinless chicken thigh2 tablespoons all-purpose flour1 tablespoon olive oil1 medium onion, chopped (about 1/2 cup)3 cloves garlic, minced1 cup Swanson® Chicken Broth2 tablespoons balsamic vinegar1 teaspoon dried thyme, crushed0.25 teaspoon black pepper6 ounces dried figs, stems removed and cut in half1.5 cups long grain white rice, cooked according to package directions (about 4 1/2 cups)
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