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Onion Confit:
Heat oil in a medium size pan and sauté onions, stirring, for 2 minutes or until they began to turn golden. Stir in broth, balsamic vinegar and sugar.
Simmer, covered ,until onions are tender, 20 to 25 minutes approximately. Remove lid and simmer for 10 minutes more until liquid thickens slightly.
Chicken:
Pat dry each half of chicken breast. Remove fat and season with salt and pepper.
Heat a non-stick skillet or with little olive oil and cook chicken breast on one side until golden. Turn and cook until done. Three minutes before chicken is ready pour 1 tablespoon balsamic vinegar and continue cooking. Remove chicken from skillet.
Serve and cover with onion confit and a salad.
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