Skillet Chicken in onion cream sauce

Chicken breasts dipped in balsamic vinegar, onion sauce with a hint of garlic and fresh parsley made my skillet, my family and me happy.
Chicken breasts dipped in balsamic vinegar, onion sauce with a hint of garlic and fresh parsley made my skillet, my family and me happy.

INGREDIENTS
Chicken breasts cut in slices
1 tablespoon Olive oil
1/2 teaspoon garlic powder
1 small finely chopped onion
2 tablespoons butter
1/2 teaspoon fresh thyme
1/2 teaspoon red pepper flakes
2 teaspoons balsamic vinegar
1/2 cup chicken broth
1/2 cup heavy cream
salt and pepper

INSTRUCTIONS
Season the slices of chicken breasts with garlic powder, salt and pepper. Put olive oil in skillet and slowly lay the meat slices in. Cook on medium heat until the breasts get red color.  Set aside, on the plate. Add butter in the same skillet and cook the onion (cut in small pieces). Stir it occasionally and let the onions cook on the lowered heat for 15 minutes. Add thyme, red pepper flakes, balsamic vinegar, grab a whisk and pour the chicken broth while whisking. Put the heat on high and cook until it thickens a bit. Add the cream and let it simmer for a few moments. Put the breasts back into the skillet and spoon the sauce on the top. Serve immediately with fresh parsley.