A friend at work suggested this recipe. She is a much more adventurous cook than I -- but I believe I should probably take her advice more often. This was universally loved (and I'll continue to make it as long as the kids eat it).
4 (6-ounce) skinless, boneless chicken breast halves
1 1/2 tablespoons fresh thyme leaves, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
3/4 cup chopped onion
1/2 cup fat-free, less-sodium chicken broth
1/4 cup balsamic vinegar
2 teaspoons low-sodium soy sauce
1/2 cup finely chopped dried figs (such as Mission)
Sprinkle both sides of chicken evenly with 1 1/2 teaspoons thyme, 1/4 teaspoon salt, and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove from pan; keep warm.
Reduce heat to medium; add butter to pan. Add onion; sauté 3 minutes. Add broth, vinegar, soy sauce, and figs. Simmer until sauce is reduced to 1 cup (about 3 minutes). Add 1 tablespoon thyme and 1/4 teaspoon salt. Cut chicken breast halves lengthwise on the diagonal into slices. Serve sauce over chicken.