Recipe Instructions:
Ingredients
4 boneless chicken breasts
1 tablespoons olive oil
salt and pepper
2 large yellow onions cut in half, thinly sliced
1 tablespoon butter
1 tablespoon olive oil
1 1/2 tablespoons all purpose flour
1 teaspoon thyme, dried or fresh
1 1/2 cups beef stock
2 teaspoons Worcestershire sauce
4 slices provolone or grated gruyere or swiss
Instructions
Heat a large skillet on medium high heat.
Rub olive oil on chicken. Sprinkle liberally with salt and pepper (this helps develop a crust when searing).
Place the chicken into the hot pan. No need to add oil to the pan. Cook for about 3-4 minutes on each side. Don't touch for a few minutes, let the sear develop. When chicken releases easily it is ready to flip. Sear on other side.
Remove chicken from hot pan and set aside.
Reduce heat to medium.
Add butter and olive oil to pan. Add onions. Sprinkle with a big pinch of salt. Sauté until onions are soft and deep caramel color. About 5-7 minutes. Add thyme.
Sprinkle flour on top of onions and cook for one minute until no flour is visible. Add beef stock and Worcestershire. Simmer until thickened and bubbly, about 3-4 minutes.
Nestle seared chicken into the onion mixture and spoon gravy over top. Cover and cook an additional 10 minutes or until internal temp of chicken reaches 165 degrees. Top with cheese, cover and allow cheese to melt.
Serve with fresh steamed veggie like broccoli and a baguette of bread if desired.
Notes
Sear chicken using our easy method. Less oil, less mess.Slice onions in half then into strips to avoid big stringy onions.Use provolone, gruyere or swiss for the cheese.
