A delightful chicken dish featuring tender chicken breasts cooked with a medley of herbs and caramelized onions.
Melt the butter in a large skillet over medium heat.
Ensure the butter doesn't burn by keeping the heat moderate.
Add the chicken breasts and cook until golden brown on both sides, about 6 minutes.
Don't overcrowd the skillet to allow proper browning.
Remove the chicken from the skillet and set aside.
Keep the chicken covered to retain warmth.
Add the onions to the skillet and cook until softened and golden, about 10 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Mix the thyme, rosemary, parsley, salt, pepper, and apple juice in a bowl.
Combine thoroughly to distribute the flavors evenly.
Pour the herb mixture into the skillet with the onions, scraping the bottom to deglaze.
Deglazing lifts the flavorful bits stuck to the skillet.
Return the chicken to the skillet, nestling it among the onions and sauce.
Ensure the chicken is partially submerged in the sauce for even cooking.
Cover and cook over medium heat until the sauce thickens and the chicken is cooked through, about 30 minutes.
Check occasionally to ensure the sauce doesn't reduce too much.
Serve the chicken with the onion mixture spooned over the top.
Garnish with fresh parsley for a touch of color.
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