Chicken Breasts with Onions and Raspberry Balsamic Vinegar Glaze

 

Roasted Chicken Breast with Raspberry Balsamic Vinegar Glaze

Ingredients:

• 4 boneless skinless chicken breast
• olive oil
• butter
• 2-3 med onions, sliced length wise
• 1/2 tsp fresh thyme
• 1/3 cup White Swan Raspberry Balsamic Vinegar

Instructions:
Season breasts with a mixture of 1/4 tsp thyme, salt and pepper. Heat skillet over med heat. Add 1 Tbs of olive oil and 1 Tbs butter; saute onions until soft or caramelized. You may need to turn the heat down so the onions do not brown too quickly. Add balsamic and 1/4 tsp of thyme, salt and pepper. Raise heat and reduce until slighty thickened.
Saute Chicken breasts in equal amounts of 1 tbsp olive oil and 2 Tbsp butter until brown about 4 to 5 minutes per side.
Divide onions on plates, slice breasts and fan over onions. Spinkle a little parsley over the chicken if you like.