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Chicken with Balsamic-Fig Sauce

 4 6 oz skinless, boneless chicken breasts
 1.50 tsp fresh thyme leaves, divided
 0.50 tsp salt, divided
 0.25 tsp freshly ground black pepper
 1 tbsp olive oil
 1 tbsp butter
 0.75 cup chopped onion
 0.50 cup fat-free, less-sodium chicken broth
 0.25 cup balsamic vinegar
 2 tsp low-sodium soy sauce
 0.50 cup finely chopped dried figs (such as Mission)
1

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.

3

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.