Chicken breasts with onions and raspberry balsamic vinegar

1. Take chicken breasts and season with half of thyme, salt and pepper. Take a skillet and heat is over medium heat. Add 2 tablespoon olive oil, 2 tablespoon butter in it and sauté onions and mushrooms, until they get soft and caramelized (maximum 7-15 minutes). You may need to turn the heat a little bit down, so the onions do not brown too quickly. After that, add raspberry balsamic vinegar and remaining of thyme, salt and pepper. Raise the heat and cook until the mixture get slightly thickened.

2. Tale another skillet and saute chicken breasts with remaining olive oil and butter, until they turn brown (Max. 4-5 minutes each side). Divide onions on plate and add chicken breast slices over it. Sprinkle a little parsley over chicken if you like and it’s ready to serve.