A Wright Table Original: Balsamic Chicken and Onions

Sometimes, after a particularly grueling day at the office, David would whip up one of our favorite comfort foods: Balsamic Chicken and Onions. It’s fast, easy, versatile and oh-so-delicious. This is actually a recipe he made up years and years ago, and it still makes a regular appearance on our table, even though the stresses of our jobs have disappeared.

While great on its own, the chicken and onions can be served over a bed of rice, egg noodles, mashed potatoes, or whatever strikes your fancy.

Serves 2

• 2 boneless, skinless chicken breasts cut into bite-sized pieces
• 1 medium onion, diced or sliced
• ¼ to ½ cup flour
• 2-3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• ½ cup frozen peas (optional)
• Kosher salt
• Crushed black pepper

Drizzle olive oil in sauté pan and place over medium-high heat. Place flour in a shallow dish and season with salt and pepper. Dredge chicken pieces and tap off excess flour.

Add chicken to the pan and cook until lightly browned on all sides, about 7 minutes. Depending on the amount of chicken pieces, you may have to cook it in batches.

Remove the chicken from the pan and set aside.

In the same skillet drizzle about another tablespoon of olive oil, add onions and turn heat down to medium. Season with salt and pepper and cook until onions are soft.

Add the vinegar to the onions and cook for about 1 minute. Add the reserved chicken to the onions, toss to coat. Cook until chicken is warmed through, about 2 minutes.

Add peas, if using and cook for another minute.

Serve immediately.