Serves 4

4 boneless, skinless chicken breasts
1 tablespoon/15ml olive oil
1 small onion, minced
1/2 teaspoon/2ml sea salt
1/2 teaspoon/2ml black pepper, freshly ground
2 teaspoon/10ml olive oil
1 cup/250ml chicken broth
2 cups/500ml dry white wine
1 tablespoon/15ml juniper berries, lightly crushed
3 sprigs fresh thyme

In large skillet on medium high heat add half of the olive oil. Swirl to coat the pan. Season the chicken with salt and pepper. Cook for 3-4 minutes per side. Remove to a dish. Add additional olive oil and the onion. Cook until lightly golden (about 4 minutes). Pour in the chicken broth, wine, juniper berries, and fresh thyme sprigs to the skillet. Bring mixture to a boil until the sauce has reduced by half (3-5 minutes). Return the chicken to the pan to just heat through and coat with the sauce.