- 2 large yellow onions, sliced
- 6 tbsp. olive oil, divided
- 1 3/4 cups low sodium beef broth
- 4 chicken breasts
- 2 tsp. salt
- 2 tsp. pepper
- 1 tsp. dried thyme
- 1 1/2 tbsp. cornstarch
- 4 slices of Swiss cheese
- 4 slices of provolone cheese
- parsley, dill, basil
- Heat a large skillet over medium-high heat and add 4 tbsp. of olive oil. Add sliced onions and stir and cook for roughly 15 minutes, until onions are soft and translucent. While onions are cooking, pat chicken dry and season with salt, pepper, and thyme. Once the onions are done cooking, remove from the pan and set aside.
- Add remaining two tbsp. of olive oil to pan. Place chicken in the pan and cook for 5 minutes on each side. Then remove the chicken from the pan and place on a plate and cover with aluminum foil.
- Return onions to pan and sprinkle with cornstarch and stir. Slowly pour in beef broth while whisking until fully incorporated and cornstarch is dissolved. Once the sauce is thickened, add chicken back to the pan and spoon sauce over chicken. Top each piece of chicken with one slice of Swiss and one slice of provolone. Reduce heat to medium low and cover the pan with a lid for 8-10 minutes until chicken is done and cheese is melted. Once done, spoon more sauce over chicken and garnish with fresh herbs.
Recipe courtesy of Rob Varner of Sheepshead Eats.