Prep time: 10 mins Cook time: 30 mins Servings: 4
Ingredients
4 small boneless, skinless chicken breasts
2 tablespoons butter
½ teaspoon fresh thyme
pinch of red pepper flakes
1 teaspoon sugar
salt and pepper
½ teaspoon garlic powder
1 tablespoon olive oil
½ cup finely chopped onions
2 teaspoons balsamic vinegar
½ cup chicken broth
½ cup heavy cream
Directions
Prepare the chicken and season both sides with salt, pepper, and garlic powder.
Heat the oil in a large skillet over medium-high heat and cook the chicken all the way through. Remove the chicken and set aside.
In caramelizing the onions, add the butter to the skillet then the onions. Push the onions around the pan so they pick up all the flavor bits left behind by the chicken, lower the heat to medium-low and allow the onions to cook for 12-15 minutes, stirring them as needed to prevent from sticking. The onions are done when they soften completely and deepen in color. Add the thyme, red pepper flakes, sugar, and balsamic vinegar, let the vinegar cook out for a couple of minutes.
Gradually pour in the chicken broth in a steady stream while whisking, this will help deglaze the pan. Kick the heat up to high and let the sauce reduce for 2-3 minutes or until it thickens a bit.
When the sauce reduces, lower the heat again, and add in the cream. You don’t want the cream to start boiling immediately as it will cause the sauce to split. Let the sauce come to a gentle simmer, once it does, add in the chicken breasts and spoon the sauce on top.
Serve immediately while hot and enjoy