Season the chicken breasts with a mixture of ¼ tsp. thyme, salt, and pepper.
Turn skillet to medium heat and add 1 Tbsp. Garlic Infused Olive Oil and 1 Tbsp. butter.
Add onions and 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.
Deglaze by adding Italian Raspberry Dark Balsamic, ¼ tsp. of thyme, salt, and pepper to the pan.
Raise the heat and reduce until the mixture is slightly thickened.
In another pan, sauté Chicken breasts in Garlic Infused Olive Oil and butter.
Brown for about 4-5 minutes per side or until internal temperature reaches 165 degrees.
Serve sliced chicken breasts over caramelized onions and mushrooms.
Garnish with minced parsley.