Chicken Breast is a staple in the American cooking rotation. Jazz it up and eat gourmet with less work using our Chicken Breasts with Onions and Raspberry Balsamic Vinegar Glaze recipe.

Ingredients:

• 4 boneless skinless chicken breast
• olive oil
• butter
• 2-3 med onions, sliced length wise
• 1/2 tsp fresh thyme
• mushrooms (an added option)
• 1/3 cup Raspberry Balsamic Vinegar (or Black Currant 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 (sauté mushrooms as desired).  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.  Sprinkle a little parsley over the chicken if you like.

Related Recipes:

• Roasted Asparagus with Traditional Balsamic Vinegar & Meyer Lemon Olive Oil
• Skinless Chicken Breast with Balsamic Salsa
• Iris’ Stuffed Portobello Mushrooms with Goat Cheese and Traditional Balsamic Vinegar
• Iris’ Pork Chops with Vanilla Fig Balsamic Vinegar and Fresh Rosemary