4 tsp Extra Virgin Olive Oil
4 Boneless Skinless Chicken Breasts
Kosher salt to taste
1 Onion, halved & sliced
2 Sprigs Fresh Thyme, leaves stripped
1 cup Pinks Hot Peppers
1 cup Chicken Broth, homemade or low sodium canned
2 tbsp Dry Vermouth
1 to 2 tbsp Unsalted Butter
1/4 cup Flat Parsley Leaves
Preheat oven to 400°F
Heat a large skillet over medium-high heat; add Olive Oil. Season the chicken with salt to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 5 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about another 10 minutes.
Meanwhile, add the onion, thyme to the skillet and season with salt to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the Pink's Hot Peppers and cook for about 3 minutes. Add the vermouth and stir with a wooden spoon to scrap up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the chicken broth and bring the mixture to a full boil. Simmer until the sauce thickens. Whisk in the butter and add the parsley. Pour the sauce over the chicken and serve.