What you’ll need:
1 1/2 pounds free-range, boneless skinless chicken thighs or breast tenders.
1 large sweet onion sliced thin
8 oz. assorted wild mushrooms, sliced
4 inch fresh thyme, stem discarded
1/4 cup Traditional Balsamic
2 tablespoons of fruity-floral Hojiblanca, Picual, or Koroneiki, or Wild Mushroom Sage olive oil
1/2 cup heavy cream
sea salt & fresh ground pepper to taste
Season the chicken on both sides liberally with salt and pepper. Add the olive oil to a pan or cast iron skillet and allow it to heat for a minute over medium-high heat. Add the chicken and saute for a few minutes until golden brown on both sides. Remove the chicken to a plate and reserve. Add the onions to the drippings in the pan. Cook for about five minutes, stirring frequently until the onions become a soft golden brown. Add the mushrooms. Saute for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized. Add the fresh thyme leaves and balsamic to the mushrooms and onions, de- glazing the pan by scraping up any browned bits from the bottom. Cook to reduce for a minute. Add the cream and stir to combine. Add the reserved chicken. Allow the pan to come to a simmer. Cook for another two minutes until the chicken is cooked through and the sauce thickens. Season generously with sea salt and fresh ground pepper. Serve over pasta, rice, or cooked whole grains.