4 boneless skinless chicken breasts
Kosher salt and fresh ground black pepper
1 tablespoon olive oil
2 tablespoons butter
1/2 white onion, diced
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
2 teaspoons balsamic vinegar
1/2 cup chicken broth
1/2 cup heavy cream
Season the chicken on both sides with salt, pepper and garlic powder.
Heat olive oil in a large skillet or heavy-bottom pan over medium-high heat.
Add the chicken, and cook it all the way through, flipping occasionally to get a seared brown color. Remove the chicken, and set it aside.
In the same skillet, add the butter and onions. Melt the butter and cook the onions over medium-high heat until they become translucent, about 2 to 3 minutes.
Reduce heat to medium-low, and allow the onions to cook and deepen in color for about 10 to 15 more minutes.
Scrape the bottom of the skillet with a wooden spoon or spatula to pick up all the flavor.
When the onions have become dark enough, add the thyme, red pepper flakes, sugar and balsamic vinegar. Stir and cook until well mixed, about 2 minutes.
While continuously whisking, add the chicken broth to the skillet, using the whisk to also deglaze the pan. Bring the heat back up to medium-high, and allow to simmer and reduce, about 3 to 5 minutes.
Lower the heat again to medium-low, and whisk in the heavy cream. Allow the sauce to come to a simmer. Do not let it boil, as that will cause the sauce to "break," meaning the fats separate out.
Add the chicken back to the skillet. Cover with the sauce and allow to come back up to temperature, about 5 minutes.
Serve hot immediately.
