Chicken with Balsamic-Fig Sauce

This recipe with chicken makes about four ounces of cooked meat from one chicken breast and 3/4 teaspoon of butter - about 3/4 of its daily meat allowance and 15 percent of the Nunes ' oil allowance, according to MyPyramid recommendations.
Sprinkle the chicken evenly on both sides with 1 1/2 teaspoons thyme, 1/4 teaspoon salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken; cook for 6 minutes on each side or until tender. Remove from the mold; keep warm.Reduce the heat to medium; add the butter to the skillet. Add the onion; simmer for 3 minutes. Add the broth, vinegar, soy sauce, and figs. Simmer until the sauce is reduced to 1 cup (about 3 minutes). Add 1 tablespoon thyme and 1/4 teaspoon salt. Cut the chicken breast halves diagonally lengthwise into slices. Serve the sauce on top of the chicken.