3/4 C. honey

5 sprigs fresh thyme, divided

½ large Vidalia or other sweet onion, halved and thinly sliced

1 large red onion, halved and thinly sliced

2 shallots, thinly sliced

2 T. cider vinegar

4 black peppercorns

6 boneless, skinless chicken breast halves, pounded to an even thickness (see Note)

Fine sea salt and ground black pepper, to taste

 

Pour the honey into a small microwave-safe bowl. Add 2 sprigs of thyme, then microwave on high for 1 minute. Set aside. Coat a large nonstick skillet with cooking spray. Set the skillet over medium heat, then add both onions and the shallots. Sauté for 10 minutes. Add the remaining thyme, then cook until the onions are caramelized, about another 10 minutes. Remove and discard the thyme sprigs from the honey. Drizzle 1/4 C. of the honey over the onions. Add the vinegar and the peppercorns to the skillet and cook for another 10 minutes, stirring occasionally. Set aside. Meanwhile, coat a grill pan with cooking spray, then set over medium heat. Season the chicken breasts with salt and pepper. When the pan is hot, add the chicken. Sear for 3 to 5 minutes per side, or until cooked through. Being careful not to drip any into the pan, use about half of the remaining honey to baste the tops of each chicken breast. Serve the chicken with a dollop of the 3-onion jam, then drizzle additional honey over each plate.