Balsamic Braised Chicken Thighs

Adapted this recipe from a Weight Watchers friendly cookbook from the Culinary Institute of America.
Served with Roasted Butternut Squash.

4 skinless boneless chicken thighs
3 tbls flour
3 tbls parmesan cheese
Olive Oil spray
1 fennel bulb, sliced
1 red or yellow pepper, sliced
1 medium onion, sliced
1/2 cup fresh orange juice
1/3 cup balsamic vinegar

Season thighs with salt and pepper, combine the flour and cheese in a zip lock bag, add chicken and shake to coat.  Heat a skillet, spray with oil and saute chicken until browned on both sides. Transfer to a plate.  Add vegetables and another spray of oil and saute until very soft.  Sprinkle the remaining flour and cheese mixture over the vegetables, mix well and add organge juice and vinegar.  Cook a few minutes until the flour is incorporated, add chicken breasts, reduce heat and simmer until cooked through. I added a little chicken stock as the mixture was getting too thick.