Balsamic Chicken with Thyme (serves 4)

Ingredients
1/4 cup flour
3/4 tsp salt
3/4 tsp pepper
4 boneless, skinless chicken breast halves
2 TBSP olive oil
1 large red onion, cut in half lengthwise, then thinly sliced (2 cups)
1 cup chicken broth
2 TBSP balsamic vinegar
2 tsp fresh thyme leaves or 1/2 tsp dried

Instruction
1. Mix flour and 1/2 tsp each salt and pepper on a plate.
Add chicken; turn to coat.
Shake off excess.

2. Heat oil in a large cast-iron or other heavy skillet other medium heat.
Add chicken and cook, turning once, 10 minutes or until browned and cooked through.
Remove to a plate; cover to keep warm.

3. Add onion to skillet and saute 1 to 2 minutes until lightly browned.
Add broth, vinegar, thyme and remaining 1/4 tsp each salt and pepper.
Bring to a boil and cook, stirring often, 7 minutes or until onions are soft and sauce is syrupy.
Spoon over chicken.
From Woman's Day Magazine.

Best-Ever Fried Chicken (serves 4)

Ingredients
1 cut-up boiler-fryer chicken (about 3+1/2 lbs)
1+1/2 cups buttermilk
3/4 cups flour
1+1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
3 cups oil for frying

Instructions
1. Put chicken and buttermilk in a large ziptop bag, seal and refrigerate 2 to 24 hours, turning bag occasionally.

2. Drain chicken in a colander; discard buttermilk.
Don't pat chicken dry.

3. In a clean plastic bag, combine flour, salt, pepper and thyme.
Add several pieces chicken, seal bag and shake to coat well.
Remove chicken to a plate.
Repeat with remaining chicken.

4. Heat oil in 1 large or 2 medium-size heavy skillets over medium heat until hot but not smoking.
Add chicken, cover and cook, turning occasionally with tongs, 20 minutes, reducing heat slightly if chicken begins to brown.
Uncover, increase heat to medium-high and cook, turning often, 10 minutes or until chicken is golden and cooked through.
Drain on paper towels.

From Woman's Day Magazine.

Wine-Glazed Chicken Thighs (serves 4)

Ingredients
8 chicken thighs (about 2 lb), skin and visible fat removed
1/4 tsp salt
1/8 tsp pepper, or to taste
1 TBSP each olive oil and butter
2 TBSP fresh chopped rosemary or 2 tsp dried, crumbled
8 large leaves fresh sage or 2 tsp dried, crumbled
1+1/2 cups dry red wine
3 tsp minced garlic
Pinch of crushed red pepper
Garnish: fresh sage cut in narrow strips

Instructions
1. Season chicken with salt and pepper.
Heat oil and butter in a large, heavy nonstick skillet over medium heat.
Add chicken, rosemary and sage and cook, turning chicken occasionally, 15 minutes or until golden brown.

2. Spoon off fat, leaving about 2 tsp in skillet.
Add 1/4 cup of the wine, the garlic and crushed pepper.

3. Cook 20 minutes longer, turning chicken occasionally and spooning on all but 2 TBSP of the wine as pan juices evaporate, until chicken is cooked through and coated with a deep brown glaze.
Remove to warm serving plates.

4. Add remaining 2 TBSP wine to skillet and cook, stirring in browned drippings from bottom of pan.
Spoon pan juices over chicken and garnish.

Good served with mashed potatoes and a mixture of green and wax beans.

From Woman's Day Magazine.