Chicken with Balsamic Onions and Parmesan Potatoes

2 lbs. red potatoes, cubed

3 Tbsp. butter

1/4 c. grated parmesan cheese

1/4 c. chopped parsley

3 Tbsp. EVOO

4 boneless skinless chicken breasts

2 medium red onions, sliced thinly

3 Tbsp. balsamic vinegar

salt and pepper

Preheat oven to 400. Boil potatoes in a large pot with salted water covering by 1 inch for about 6-8 minutes. Drain and return to pot. Toss with 2 Tbsp. butter, parmesan, parsley, salt, and pepper.

In a large skillet, heat 2 Tbsp. EVOO over medium-high heat. Season chicken and cook about 5 minutes, turning once. Transfer to baking dish and roast about 10 minutes. In the skillet, heat 1 Tbsp. each butter and EVOO over medium heat. Stir in onions and vinegar and season with salt. Cook about 15 minutes until caramelized. At the end, stir in 1/4 c. water to deglaze pan. Top chicken with onions and serve with potatoes.