Description

This one skillet main dish will amaze everyone at how good it is. It's ready in less than an hour and is easy to make. Serve it with some crusty bread to take advantage of its wonderful sauce.

Ingredients

• 3 T. extra-virgin olive oil, divided
• 1 large onion, halved and thinly sliced
• 2 t. freshly chopped thyme
• Kosher salt
• freshly ground black pepper
• 2 cloves garlic, minced
• 1 3/4 lb. boneless, skinless chicken breasts, cut into 1 inch pieces
• 1/2 t. dried oregano
• 2 T. all-purpose flour
• 1 1/2 c. low-sodium beef stock/broth (or sherry)
• 1 c. shredded Gruyère cheese
• freshly chopped parsley, for garnish, optional
• crusty bread, for serving, optional

Steps

1. In a large skillet over medium heat, heat 2 T. oil. Add onions; season with salt, pepper and thyme; reduce heat to medium-low; cook, stirring occasionally until onions are caramelized, about 25 minutes. Stir in garlic; cook until fragrant for 1 minute. Turn off heat; remove onion mixture. Wipe skillet clean.
2. In a large bowl, season chicken with salt, pepper and oregano; toss with flour. Heat remaining oil in same skillet over medium-high heat. Add chicken; cook until golden on all sides and almost cooked through, about 8 minutes.
3. Add stock/broth; return onions to skillet; bring mixture to a boil; reduce heat; simmer until chicken is cooked through and stock/broth reduces slightly, about 10 more minutes.