Season the chicken breasts with a mixture of ¼ tsp. thyme, salt and pepper. Turn skillet to medium heat and add 1 Tbsp. Garlic EVOO and 1 Tbsp. butter. Sautee onions in oil until soft or caramelized. Sautee mushrooms as desired. You may need to turn down the heat to keep the onions from browning too quickly.

Add Raspberry balsamic, ¼ tsp. of thyme, salt and pepper to the pan.

Raise the heat and reduce until mixture is slightly thickened. In another pan, sauté Chicken breasts in Garlic EVOO and butter. Brown for about 4-5 minutes per side or until internal temperature reaches 165 degrees. Serve sliced chicken breasts over onions. Garnish with minced parsley.