Season chicken pieces on both sides with 1 teaspoon finely chopped rosemary, salt and pepper.

In a large skillet, heat 1 Tablespoon olive oil until hot. Add chicken tenderloins, and cook for about 3-4 minutes per side, until the juices run clear, and the chicken is done/golden brown in color. Transfer the chicken from the skillet onto a plate, and keep warm. (I put chicken on an ovenproof plate and kept warm in a 200 degree oven). Do not clean out the skillet.

Add remaining 1 Tablespoon olive oil to skillet and heat on medium heat. Once oil is hot, add onion slices, and season with remaining 1 teaspoon finely chopped rosemary, salt and pepper (a generous sprinkle!). Cook the onions, stirring frequently for 6-8 minutes, until golden brown and softened. When done, remove the onions from skillet and keep warm. Do not clean out the skillet.

Add white wine to the skillet. Cook on medium heat for about 2 minutes. This will help burn off the alcohol and will de-glaze the skillet.

Add the chicken broth to the wine; continue cooking until the sauce has been reduced by about half.

Add butter to skillet;stir to melt and combine. Taste test... if needed, add additional salt and pepper.

Add cooked chicken, then onions back into skillet. Cook only until reheated through.

Place hot chicken pieces (2-3 per serving) onto serving plate; top with caramelized onions, and spoon some of the sauce over the top. Serve, and enjoy!