Source: dLife

Sauteed chicken breast seasoned with thyme and topped with slow cooked carmelized onions.

Servings

4 tsp olive oil
1 Onion, white, fresh, large, whole , halved vertically, cut into thin slices
0.5 tsp salt , divided
0.5 cup fat free reduced sodium chicken broth
0.5 tbsp balsamic vinegar
1 tsp Mustard, honey, whole grain
0.25 tsp black pepper
4 boneless skinless chicken breasts
1.5 tbsp fresh thyme , chopped

1 Heat 3 teaspoons of oil in a large nonstick pan over medium high heat; sauté the onions until golden brown (do not burn), about 20 minutes; stir in 1/4 teaspoon of salt.
2 In a small pot, whisk together the broth, vinegar, and mustard and heat over medium low heat. Add the cooked onions to the broth with 1/8 teaspoon of the pepper and cook until liquid is reduced to half, about 4-5 minutes. Remove pot from heat and keep warm.
3 Thin chicken breasts to 1/4 inch thickness by placing them between 2 sheets of heavy duty plastic wrap and pounding with a rolling pin or meat mallet. Sprinkle each with remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
4 Place the thyme in a shallow dish or plate and dredge chicken in the thyme, press to secure leaves.
5 Heat the remaining teaspoon of oil over medium high heat in the same large pan from step 1. Add in the chicken and cook until no longer pink, about 2-3 minutes per side.

For a fancier look when serving, add a couple of sprigs of thyme onto each dish.