Cheechako Chicken - cooking recipe

Ingredients

4 boneless skinless chicken breast halves
1/4 teaspoon dried thyme leaves
2 medium onions, coarsley chopped
2 tablespoons butter
1 1/4 teaspoons salt, divided
1/4 teaspoon black pepper, divided
1 tablespoon dried parsley
1/4 teaspoon dried rosemary
3/4 cup apple juice

Preparation

In a large fry pan (I use a dutch oven), melt butter over medium heat.
Add chicken and cook about 6 minutes or until brown on both sides.
You want some good golden color here, so no skimping.
Remove chicken to a plate and sprinkle with 1/4 tsp of the salt and 1/4 tsp of the pepper, and set aside for the moment.
In a small bowl, mix remaining salt, pepper, thyme, rosemary, parsley and apple juice.
Add the onion to the pan and stir to coat with the butter/meat juices left in the pan.
Now add the apple juice-spice mixture to pan and scrap up those crusty bits at the bottom.
Bring to a boil and return chicken to pan, just nestle it in there.
Cover and cook over medium about 30 minutes, or until liquid has turned thick and mixture is a deep amber color.
To serve, spoon onion mixture over or to the side of each piece.
NOTE-I usually use 3 large onions for this dish, as we just love the end result, but the more onions you use can lengthen the cooking time.
I usually will let the mixture boil for 3 to 5 minutes before returning the chicken to the pan and reducing the heat to medium.