Ingredients
4 boneless, skinless chicken breasts
2 tbsp Buona Cucina Garlic Infused oil
1 tbsp Butter
salt
black pepper
2-3 med onions sliced
½ cup Buona Cucina Dark Raspberry Balsamic Vinegar
½ cup Raspberry preserves
8oz Mushrooms (I use Cremini) use what you like or not at all its up to you.
2 minced garlic cloves
1 tsp crushed red pepper flakes (I use the Calabrian Hot pepper flakes)
1 tsp. fresh thyme
Directions
Pre heat oven to 375F
Season breasts with a mixture of 1/2 tsp thyme, salt, and pepper. Heat skillet over med heat add 2 tbsp garlic oil and 1 tbsp. butter until melted then sauté chicken breasts until browned about 4 to 5 minutes per side.
Once the chicken is browned set aside on a plate then add the onions, garlic, and the mushrooms (if using) to the skillet on a med-high heat till the onions are soft or caramelized and mushrooms are as desired.
While the onions and mushrooms are cooking. In a bowl put the Raspberry Balsamic Vinegar, Raspberry preserves, ½ tsp. thyme and crushed red pepper flakes and whisk till incorporated.
When the onions and mushrooms are done add the vinegar mix to the skillet. Stir until incorporate and heat for 5 more minutes then add in the chicken breasts cover with the mix. Put the skillet in the oven and bake till the chicken is done (165F) it will take about 10 to 15 minutes.
If you desire once the chicken is done, you can take the chicken out of the skillet and then reduce the sauce to thicken or use as is.