This is a great Shabbos day chicken. I also like it warm but the jam adds tons of flavor to the sautéed or grilled chicken breast.

Serves 4
2 teaspoons olive oil
5 cups vertically sliced red onion
1 tablespoon chopped fresh thyme
1 garlic clove, minced
1-1/2 tablespoons balsamic vinegar
1/4 teaspoon salt
1 tablespoon chopped fresh chives
1 tablespoon margarine
1 teaspoon fresh lemon juice
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, thyme, and garlic to pan; sauté 8 minutes, stirring frequently. Add balsamic vinegar and 1/4 teaspoon salt. Cover, reduce heat, and cook 15 minutes or until onion is very tender, stirring occasionally. Remove from heat; stir in chives, margarine, and lemon juice. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil; swirl. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; sauté 6 minutes on each side or until done. Serve with jam.