4 large corn muffins
2 medium skinless, boneless chicken breasts
1 medium onion, peeled and sliced into 1/4 inch slices
8 tablespoons butter, melted
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 egg
1 cup milk
1 tablespoon balsamic vinegar
Preheat oven to 350 degrees F (175 degrees C).
Place muffins in a greased 9 inch quart casserole dish. Top with chicken and onion slices, 1 tablespoon butter, and 2 tablespoons flour. Sprinkle evenly with salt and egg. Sprinkle with milk and vinegar.
Bake in preheated 350 degrees F (175 degrees C) oven for 60 minutes.