Ingredients
1/4 cup flour
1/2 tsp salt
1/2 pepper
8 boneless skinless chicken thighs
2 Tbsp olive oil
1 cup dry white wine or chicken broth
1/4 cup balsamic vinegar
1/ (10oz) can diced tomatoes and green chiles, undrained
1 envelope Knorr, garlic-and-herb sauce mix
1/2 cup sliced green onions
Egg Noodles
Preparation
Combine flour, salt and pepper. Dredge chicken in flour mixture.
Brown half of the chicken thighs in 1 Tbsp. olive oil over medium-high heat. (4 min) Repeat.
Add wine and vinegar to skillet, stirring to loosen particles from bottom of skillet; cook 2 minutes.
Stir in tomatoes and green chiles and Knorr sauce mix until combined.
Return chicken to skillet.
Cook uncovered, over medium heat 5 minutes or until done.
Stir in half of the green onions.
Serve over egg noodles and garnish with remaining green onions.
