4 airline chicken breasts
2 tablespoons olive oil
1 pint pearl onions
2 cups green seedless grapes
1½ cups chicken broth
1 sprig thyme
Preheat oven to 350˚F.
In a large sauté pan, heat the oil; season the breasts with salt and pepper.
Sear the chicken, skin side down until they are golden brown.
Flip the breasts and add the onions and allow to caramelize. Add the grapes, white wine and reduce by half. Add the chicken stock, sprigs of herbs and place in the oven until cooked through, about 12 minutes.
Taste the sauce for salt and pepper.