Sautéed Chicken with Onion Jam

Ingredients

• 2 teaspoons olive oil
• 5 cups vertically sliced red onion
• 1 tablespoon chopped fresh thyme
• 1 garlic clove, minced
• 1 1/2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh chives
• 1 tablespoon butter
• 1 teaspoon fresh lemon juice
• 1 tablespoon olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add onion, thyme, and garlic to pan; sauté 8 minutes, stirring frequently. Add balsamic vinegar and 1/4 teaspoon salt. Cover, ­reduce heat, and cook 15 minutes or until onion is very tender, stirring occasionally. Remove from heat; stir in chives, ­butter, and lemon juice. Heat a large skillet over ­medium-high heat. Add 1 tablespoon olive oil; swirl. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; sauté 6 minutes on each side or until done. Serve with jam.