12 ozcipollini onions (about 12-15)peeled and left whole
1 tbskosher salt
1/2tbscourse ground black pepper
1tbspink peppercornslightly cracked in a mortar/pestle
1/4 cupchicken stock
1/2 cupheavy cream
1/4 cupwhite wine
Preheat oven to 400 degrees
in a small bowl, add salt, pepper, peppercorns, garlic, thyme and rosemary and mix. Rinse and pat dry chicken breasts, then season each breast with seasoning.
In a skillet over medium high heat, heat oil, then add chicken breasts and allow to sear for 1 1/2 to 2 minutes, then flip over. After flipping, sprinkle with italian parsley and add in cipollini onions to pan. Cook for another 1 1/2 to 2 minutes.
After both sides have seared, take pan and place in oven. Cook for 25-30 minutes or until chicken breasts reach 165 degrees internal temperature. Carefully remove skillet from oven and place on a stove top. Remove chicken breasts, set on a plate and loosely tent with foil. Leave the onions in the pan.
Turn stove top to medium high. Using a spoon, scrape the pan to loosen the "fond" or tasty browned bits stuck to the skillet while reducing any accumulated juice from the chicken.
Add in 1/4 cup chicken stock, continuing to stir and incorporate fond into sauce. As chicken stock reduces add white wine and whisk until reduces by half
Pour in heavy cream and whisk while cooking until slightly thickened. Remove from heat.