1. Coat the chicken with the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken in 2 batches and cook until browned on both sides. Remove the chicken from the skillet.

2. Add the onion and garlic to the skillet and cook until tender. Stir in the broth, vinegar, and thyme into the skillet and bring to a boil.

3. 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 with the rice.