Ingredients

The following ingredients have 4 Servings
  • 2 Tbs. olive oil (, divided)
  • 1 ¼ lbs. boneless chicken tenders
  • 1 tsp. dried thyme (, divided)
  • ½ tsp. kosher salt
  • ¼ tsp. pepper
  • 2 Tbs. butter
  • 2 sweet onions (, such as Vidalia, sliced, 4 cups)
  • ¼ cup sherry (or beef broth)
  • 1 ¼ cups beef broth
  • 1 Tbs. flour
  • 1 cup shredded Gruyere cheese ( or Swiss cheese)

Instruction

  • Heat 1 Tablespoon oil in large non-stick skillet over medium-high heat.
  • Season chicken with ½ tsp. thyme, kosher salt and pepper and cook until browned, turning once, and set aside.
  • In same skillet melt butter and add remaining 1 Tablespoon oil.
  • Cook onions over low heat until golden and softened, stirring occasionally, about 25 minutes.
  • Add sherry and cook 1 minute.
  • Combine broth, flour and remaining ½ tsp. thyme until blended and stir into onions.
  • Return chicken to skillet and bring to a boil.
  • Reduce heat and simmer, uncovered, until chicken is cooked through and a sauce has formed.
  • Top with shredded cheese. Reduce heat to low and cook, covered, until cheese is melted, about 2 minutes.