Season chicken tenders with salt and pepper, sauté with both the Extra Virgin & Sage olive oils. Cook until golden brown, set aside.
Cook bacon in separate pan.
Sauté sweet onion slices and mushrooms with Butter oil.
Once they are slightly caramelized add fresh thyme leaves, Traditional balsamic and stir in 1/4 cup of heavy cream.
Add salt and pepper to taste.
Add your chicken and bacon to the pan and simmer until sauce thickens.
Serve over pasta or whole grains.