2 large pieces of boneless, skinless chicken thighs, cut in half so that they are roughly the same size (4 pieces total)
Salt and pepper, to taste
2 tablespoons butter
1 cup frozen corn kernels
1 small onion, chopped
3 garlic cloves, minced
¼ teaspoon dried thyme
2 tablespoons all purpose flour
1½ cups chicken broth
1 tablespoon balsamic vinegar
3 tablespoons half and half
Instructions
Heat olive oil in a large skillet, over medium-high heat. Season chicken with salt and pepper, to taste and place chicken in skillet. Cook chicken for about 5 minutes per side, or until it has reached an internal temperature of 165 F. Place cooked chicken on a plate and set aside.
Sprinkle in the flour, stirring constantly. Cook for another minute. Slowly whisk in chicken broth, balsamic vinegar and half and half.
Raise the heat to medium-high and simmer until the sauce starts to thicken. Reduce heat to low, add the chicken back to the pan and cook for another 3 minutes.
Serve immediately over cooked spinach, pasta or your favorite side.
Recipe by The Little Chef at http://littlechefblog.com/chicken-light-balsamic-cream-sauce/