Savory Balsamic Herb Chicken

1 ½ pounds skinless, boneless chicken thighs

2 tablespoons all-purpose flour

1 tablespoon olive oil

1 large onion, chopped

2 cloves garlic, minced

1 cup Swanson® Chicken Broth or Swanson® Chicken Stock

2 tablespoons balsamic vinegar

1 teaspoon dried thyme leaves, crushed

2 cups regular long-grain white rice, cooked according to package directions

Coat the chicken with the flour.

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken in 2 batches and cook until well browned on both sides. Remove the chicken from the skillet.

Add the onion and garlic to the skillet and cook until they re tender. Stir the broth, vinegar and thyme in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.