Thyme-Marinated Chicken Breasts with Red Wine Glazed Onions

Well folks – it’s Valentine’s Day (gag me)… So whether you’re spending it alone or with that special someone (I’m spending mine with my lovely roommate!) you might as well have a nice dinner to cap it off. The slowly caramelized onions in this dish develop an amazing level of sweetness and complexity that is unparalleled. Plus it even has wine! A little booze goes a long way to make your V-day go a bit smoother. So grab the day’s dinner by the balls and fill your stomach (and maybe that of someone else) with something delicious in honor of the chubby baby that goes around shooting people with arrows in the name of l-o-v-e.

Thyme-Marinated Chicken Breasts:

1. Drizzle the boneless, skinless chicken breasts with olive oil.
2. Season with salt, pepper, and thyme leaves, to taste.
3. Toss to coat and set aside until the onions are almost done, about 30 minutes.
4. Once the onions are almost ready to go (you’re about to add the wine), sear the chicken breasts in a hot skillet on both sides until golden brown and almost cooked through.

Red Wine Onions:

1. For 2 chicken breasts I used 2 LARGE onions cut into slices.
2. Sweat the onions in a saute pan vvveeeeerrrrryyyyy sssssllllloooowwwwllllyyyyyy in a couple tablespoons of butter. Season with salt, pepper, and thyme leaves, to taste.
3. After about 30 minutes (I’m serious it takes that long), deglaze with 1 cup of red wine and a few swirls of balsamic vinegar. It should then look something like this:

Lastly, add the chicken fresh from its own saute pan to the onions so that it finishes in the sauce and picks up some of its flavor.

Let’s raise a glass in the name of love and I wish you a Happy Valentine’s Day from my heart to yours… Enjoy!