Herbed Balsamic Chicken

1 large onion, cut into thin wedges
2 Tablespoons quick cooking tapioca
4 Tablespoons olive oil
8 Chicken Breasts, cut into bite size pieces
½ cup flour
2 teaspoons dried rosemary
2 teaspoons dried thyme
½ teaspoon salt
¼ teaspoon black pepper
½ cup balsamic vinegar
1 cup chicken broth
1 (9oz. package) frozen Italian green beans
1 large red sweet pepper, seeded and cut into bite size strips
In a bowl combine, flour, rosemary, dried thyme, salt and black pepper. Dredge Chicken in flour mixture. In a large skillet, heat 2 T. olive oil on medium high heat. Add coated chicken pieces and brown. Turn chicken pieces to brown both sides. Remove chicken from pan. Add oil, onion and red pepper. Cook until tender. Add tapioca, balsamic vinegar, and chicken broth. Bring to boil and reduce heat. Simmer for 20-25 minutes with the lid on the pan. Remove lid and add green beans. Cook until green beans are tender. Serves 8