For the caramelized onion sauce, preheat a large skillet over the medium heat with 2 tablespoons of the EVOO. Add the onions and thyme sprigs, then season them with salt and pepper. Cook, stirring every now and then, for 10 - 12 minutes, or until golden brown. Add the garlic and continue to cook for 1 minute, the add the vinegar and the chicken stock. Bring to a simmer over high heat and cook until the liquids have reduced by half, 3 - 4 minutes more.
Turn the heat off, remover the thyme twigs (all the flavourful leaves will have fallen off by now), and add the butter and parsley. Stir until the butter melts. Once the onions are on their way, preheat a second skillet over medium-heat with the remaining 2 tablespoons of EVOO. Season the chicken breasts liberally with salt and pepper and add them to the hot skillet. Cook chicken for 6 minutes on the first side, resist moving it around in the pan, as this will slow down the browning.
Flip the chicken breast and reduce heat to medium. Cook them on the second side for about 6 minutes. Transfer them to a plate and cover loosely with aluminum foil to rest for a couple of minutes. Serve the chops topped with some of the caramelized.
Originally Submitted
3/25/2008
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