Balsamic Garlic and Herb Chicken Thighs

This recipe is an odd combination of ingredients, but it is one of our favorite make ahead chicken recipes. I love a good tangy sauce, and this is definitely one of those.

1/4 cup all purpose flour

1/2 tsp salt

1/2 tsp pepper

8 skinless boneless chicken thighs

2 tbsp olive oil

1 cup dry white wine or chicken broth

1/4 cup balsamic vinegar

1 10 oz can mild diced tomatoes and green chiles, undrained

1 (1.6 oz) envelope garlic and herb sauce mix (Knorr)

Hot cooked egg noodles

Combine flour, salt, and pepper in a bowl and set aside. Pat the chicken dry and add to flour mixture coating each piece. Heat a large skillet over medium heat and add 1 tbsp of the olive oil. Cook half the chicken on both sides until golden brown. Remove chicken to a plate and repeat with the remaining oil and chicken. Add wine and vinegar to the skillet and stir to remove any brown bits from the bottom of the pan. Whisk in the sauce mix. Once the sauce begins to thicken, add the tomatoes and chiles. Return chicken to pan and cook until chicken is thoroughly cooked. Serve with egg noodles.