Ingredients:

4 chicken cutlets

Avocado or olive oil

2 onions, sliced

2 Tablespoons flour (I used “Cup 4 Cup” gluten free brand)

4 garlic cloves, crushed

1 1/2 cups chicken broth

1 Tablespoon Balsamic Vinegar

3 T. “half and half” cream

Directions:
Season chicken with salt, pepper and garlic powder on both sides.  Heat oil in a deep skillet and pan fry chicken cutlets until browned on both sides.  Place on a plate.  Add onions to the skillet and more oil if needed.  Cook about 5 minutes adding garlic, too.  Sprinkle in flour and cook 1 minute.  Add broth and bring up to a simmer.  Add vinegar, cream, salt and pepper.  Return the chicken to the skillet and cook on low until chicken is cooked all the way through.

Recipe adapted from Center Cut Cook
*The original also calls for mushrooms. You would add them in with the onions.  I didn’t have any on hand this time.