Sauce

1. Preheat large skillet over medium heat with 2 TBSP EVOO.

2. Add the onions and thyme twigs and season with salt

3. cook, stirring occasionally, for 10-12 minutes, or until golden brown

4. Add the garlic and cook for 1 minute

5. Add the vinegar and chicken stock

6. bring to simmer over high heat and cook until the liquids have reduced by 1/2 (3-4 minutes)

7. turn the heat off and remove the thyme twigs

8. add the butter and parsley and stir until the butter melts

Chicken

1. heat 2 TBSP EVOO in skillet over medium-high heat

2. season chicken with stock and add to skillet

3. cook 6 minutes on each side

4. serve topped with the sauce