Ingredients
- 3 tbsp butter
- 2 large onions, sliced very thin
- 1 cup broth
- 4 medium chicken breasts
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp arrowroot powder (or cornstarch)
- 1 cup grated gruyere cheese (mozzarella works as well)
Instructions
- Preheat oven to 400F.
- In a large skillet, heat 2 tbsp of butter over medium-high heat.
- Once hot, add in all of the sliced onions and 1/4 cup beef broth. Cook for 15-20 minutes or until browned and softened.
- While onions are cooking, pound chicken breasts with mallot or roller until even and thinner that before. Anywhere around 1 inch thick all around.
- Season both sides of chicken with thyme, salt, and pepper.
- Set finished onions aside in a bowl. Add 1 tbsp of butter to skillet and then add chicken.
- Sear chicken for 5 minutes on each side. Once it has been seared on each side, set chicken aside on a plate and turn down stovetop to medium-low heat.
- In a small bowl, mix together 3/4 cup broth with 1 tbsp arrowroot powder.
- Add onions back to skillet, along with the broth arrowroot mixture. Whisk together for 2-3 minutes or until thickened. Turn off heat.
- Add chicken back to skillet and using a spoon, cover the chicken with the onions and sauce.
- Top each chicken breast with finely shredded gruyere cheese.
- Transfer skillet to oven and bake for 8-10 minutes or until internal temp reads 165F.
Category: dinner, lunch, meal-prep, gluten-free, chickenMethod: stovetopCuisine: AmericanDiet: Gluten Free
