Chicken Breast in Onion Sauce

In a shallow dish or pan, combine flour, salt and pepper. Set aside.

Rinse the chicken under cold running water and pat dry with paper towels. Place a sprig of thyme or sage on each pieces of chicken and wrap with a piece of prosciutto or black forest ham. Dredge chicken in the seasoned flour, gently shaking off the excess flour.

Heat the oil in a large non-stick skillet, set over medium-high heat. Cook the chicken until golden brown and cooked through, about 5 to 7 minutes on each side. Transfer cooked chicken to a plate and keep warm.

Add diced onions to the skillet and cook until golden brown, about 6 to 8 minutes. Stir in broth and cook until liquid is reduced and slightly thickened, about 5 to 7 minutes. Stir in balsamic vinegar.