Season breasts with a mixture of 1/4 tsp thyme, salt and pepper.

Heat skillet over med heat.

Add 1Tbsp of olive oil and 1Tbsp butter; saute onions until soft or caramelized (sauté mushrooms as desired). You may need to turn the heat down so the onions do not brown too quickly.

Add Raspberry Balsamic and 1/4 tsp of thyme, salt and pepper.

Raise heat and reduce until slighty thickened.

Saute Chicken breasts in equal amounts of 1 Tbsp Blood Orange Olive Oil and 2 Tbsp butter until brown about 4 to 5 minutes per side.

Divide onions on plates, slice breasts and fan over onions.

Sprinkle a little parsley over the chicken if you like.