Here is a simple recipe to get your weekend started off right. Stop in and purchase our Raspberry Balsamic and Olive Oil. They make any dish taste better!
Chicken Breasts with Onions and Raspberry Balsamic Vinegar Glaze:
4 boneless skinless chicken breast
Patricia and Paul Olive Oil
2-3 medium onions, sliced length wise
1/2 teaspoons of fresh thyme
1/3 cup Patricia & Paul Raspberry Balsamic
Season chicken 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 Tbsp 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 of butter until brown; about 4 to 5 minutes per side. Drizzle cooked chicken with balsamic.
Divide onions on plates, slice breasts and fan over onions. Enjoy!