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rachael.crowell
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In a large skillet over medium high heat, warm a tablespoon of oil. Add the cubed chicken and season with onion powder, oregano, salt and pepper. Cook for 10-15 minutes, or until the chicken is cooked through and the internal temperature has reached 165 degrees F. Set cooked chicken aside on a plate to rest.
In the same pan, melt the butter. Add the sliced onions with a pinch of salt and cook over medium high heat, stirring occasionally, until the onions are softened and begin to brown and caramelize. About 8 - 12 minutes.
Add in the garlic, fresh thyme leaves, and cook for another minute or two, or until the garlic is softened.
Add the balsamic vinegar, scraping the pan to loosen all the caramelized bits, continue to cook an additional 2 minutes until the vinegar slightly thickens. Add the broth and cook for another 2 minutes.
Lower the heat and pour in the heavy cream, simmer on low until the mixture thickens.
Remove from heat and return the chicken to the pan, tossing to evenly coat in the sauce.
Garnish with fresh parsley and serve immediately.