Ingredients

The following ingredients have 4 Servings
  • 2 lbs onions (sliced see NOTES)
  • 2 lbs boneless (skinless chicken breasts or thighs)
  • 2 cups beef broth
  • 1 cup swiss cheese (grated)
  • 1/3 cup extra-virgin olive oil (divided)
  • 2 tbs all-purpose flour
  • 2 tsp balsamic vinegar
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • kosher salt and freshly ground pepper (to taste)

Instruction

  • Preheat oven to 350º F/180C.
  • Heat 2 tablespoons olive oil in a large, oven-proof pan or skillet over medium heat. Add onions, season with salt and cook, stirring occasionally, for 15-20 minutes, or until softened and caramelized.
  • If you have caramelized onions you may skip the step above and just proceed to the next step
  • Add balsamic vinegar and cook for another 3-5 minutes or until darkened, but not burned.
  • Remove onions from heat and transfer to a medium bowl.
  • Heat remaining olive oil in skillet and raise heat to medium-high.
  • Season chicken breasts with salt, pepper, thyme and sage, then place in skillet and sear on both sides until golden brown. Remove chicken from heat and set aside.
  • Pour beef broth into skillet and bring mixture to a boil, scraping up stuck bits from the bottom of pan.
  • Return heat to medium-low and whisk in flour, stirring until smooth. Cook for 5-7 minutes, or until mixture has thickened. Taste and adjust seasoning, if necessary.
  • Return chicken and onions to pan, stir together with beef gravy, then top with grated swiss cheese.
  • Transfer skillet to oven and cook until cheese is melted and bubbly, and chicken is cooked through.
  • Remove from oven and serve hot