1 Tablespoon extra virgin olive oil
1 large sweet onion, cut in half then sliced
3 Tablespoons balsamic vinegar, divided
2 chicken breasts, pounded thin then cut in half
1/4 cup chicken broth
1 to 1/2 Tablespoons honey
2. Heat extra virgin olive oil in a large skillet over medium heat. Add onions then
saute until just starting to turn golden brown and caramelized, about 20 minutes.
Add 1 Tablespoon balsamic vinegar and stir to coat then push onions to outside
edges of skillet.
3. Turn heat up slightly then brush chicken breast halves with extra virgin olive oil and
season both sides with garlic salt and pepper. Add to center of skillet then saute for
4-5 minutes a side, or until no longer pink in the center. Stir the onions once or
twice along the outside edges while chicken is sauteing. Remove chicken to a
plate then set aside.
4. Turn heat to low then add remaining 2 Tablespoons balsamic vinegar, chicken
broth, and honey to the skillet. Simmer for 1-2 minutes or until sauce is thickened
then spoon over