Makes 2 servings. Difficulty
2 boneless, skinless chicken breasts Salt and freshly ground black pepper 1 Tablespoon olive oil 1 Tablespoon unsalted butter 1/4 cup red onion, sliced 1 garlic clove, minced 1/4 cup dry white wine 1/4 cup balsamic vinegar 1 Tablespoon chilled unsalted butter 1 Tablespoon Italian parsley, chopped
Season chicken on both sides with salt and freshly ground black pepper.
In a large skillet, heat olive oil and butter over medium-high heat. Add chicken breasts to skillet and brown on both sides, about 4 minutes per side. Transfer chicken to a plate and tent with foil.
Add onion to skillet and sauté for 3 minutes. Add garlic; sauté for 30 seconds. Add wine and vinegar; cook 3 minutes. Turn off heat and stir in chilled butter. Add Italian parsley to sauce. Adjust seasonings to taste with salt and freshly black pepper.