Step 1

Heat oil in a large skillet over medium-high heat.

Step 2

Pound chicken breasts down to 1-inch thickness; season chicken with salt and pepper; add to the heated oil and cook for 5 minutes, undisturbed.

Step 3

Flip chicken breasts over; add 1 tablespoon butter and continue to cook for 4 to 5 more minutes, or until cooked through. Internal temperature should register at 165˚F.

Step 4

Remove chicken breasts from skillet and set aside; keep them covered.

Step 5

Add remaining butter to the skillet.

Step 6

Stir in diced onions and cook for about 6 to 8 minutes, or until very soft. Stir frequently. If they start to burn, lower the heat.

Step 7

Stir in the garlic and cook for 20 seconds.

Step 8

Stir in Italian seasoning, sugar, and balsamic vinegar; cook for 2 minutes.

Step 9

Whisk in the chicken broth; continue to whisk and scrape up all the browned bits from the bottom of the skillet.

Step 10

Increase the heat to High and cook for about 2 to 3 minutes, or until the liquid has reduced a bit.

Step 11

Lower heat to medium and whisk in the cream; whisk continually for about 30 seconds so that the sauce doesn’t start to boil.

Step 12

Let sauce come to a simmer; add the chicken breasts back to the skillet. Cook for 1 to 2 minutes, or just until chicken is heated through.

Step 13

Remove from heat. Sauce will thicken as it stands.

Step 14

Garnish with basil and serve.