2poundsbonelessskinless, chicken breasts, pounded thin and cut into serving size pieces
salt and pepperto taste
2teaspoonsfresh thyme or 1 teaspoon dry thyme
1/2medium onionthinly sliced
1teaspoongarlicminced
3/4cupchicken broth
1/2cupbalsamic vinegar
1tablespoonpure maple syrup
1tablespoonDijon mustard
Instructions
Heat 2 tablespoons oil in a large skillet over medium heat. Add chicken and season with half of salt, pepper, and thyme. Cook for 5 minutes then flip chicken over and sprinkle with remaining salt, pepper, and thyme. Cook an additional 5 minutes or until browned and completely cooked through. Transfer chicken to a plate and cover to keep warm.
Add remaining oil and then add onion and garlic to skillet and saute for 1 to 2 minutes until lightly browned. Whisk in the broth, vinegar, maple syrup, and Dijon mustard. Bring to a boil then reduce heat to medium-low. Cook at a low boil for about 3 or 4 minutes until sauce has reduced a bit and is syrupy. Remove skillet from the heat. Return cooked chicken to pan, nestling it into the sauce. Spoon some of the sauce over chicken and serve.