The original recipe calls for pork, but I think this would work well for chicken, as well.
Adapated from a recipe found on Serious Eats
4 boneless pork chops (1-inch thick)
1 1/2 cups thinly sliced shallots (or more, if you like)
1 garlic clove, minced
1/3 cup water
2 tablespoons balsamic vinegar
Freshly ground black pepper
splash of half and half
Take out pork chops 30 minutes in advance and bring to room temperature. Heat olive oil in a large skillet (enough to coat the pan) over medium-high heat. Sprinkle pork chops with salt and pepper. Add pork to pan; cook until no longer pink. Cook in batches if pan isn't big enough. Remove from pan, and let rest.
Add more oil to pan if needed; reduce heat to medium. Add shallots to pan; cook 10 minutes or until tender, stirring occasionally. Add garlic; cook 2 minutes. Stir in water and vinegar; simmer 6 minutes. Add half and half, salt and pepper to taste. Spoon shallot mixture over pork. Serve immediately.