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Ingredients
2 Large white onions, sliced
1/4 Cup salted butter
1 (14 oz) Can beef broth
3-4 Chicken breasts, pounded
2 Tablespoons olive oil
1 1/2 Teaspoons salt
1 Teaspoon ground black pepper
1 Teaspoon fresh thyme
1 1/2 Tablespoons all-purpose flour
3-4 Slices deli-style provolone cheese ( one for each chicken breasts)
3-4 Slices deli-style Swiss cheese (one for each chicken breasts)
Parsley, for garnish
Instructions
Preheat oven to 400�F.
Melt butter in an oven-safe skillet over medium high heat. Add onions and stir while cooking, for about 15 minutes until softened.
Remove from skillet and set aside.
Season chicken breasts with olive oil, salt, pepper, and fresh thyme; cook chicken in skillet for about 5 minutes on each side.
Move chicken to a plate and cover with a paper towel.
Return onions to skillet and sprinkle with flour. Stir and cook for about 1 minute before pouring in beef broth. Whisk until thickened.
Add chicken back to skillet and spoon sauce over the chicken.
Top with one slice of provolone and one slice of Swiss for each breast.
Move to oven and bake until cheese is melted and chicken is cooked through, about 8 to 10 minutes.
Remove from oven and spoon more of the sauce over the chicken. Top with parsley and serve hot.