Description

This one pan skillet dish is ready in about 30 minutes. It has all of the classic flavors of French Onion Soup on the chicken, and is satisfying and comforting. Serve it with mashed potatoes, rice or egg noodles.

Ingredients

• 2 medium yellow onions, sliced into thin rings
• 3 T. butter
• 1 c. plus 3 T. beef broth/stock, divided
• 4 boneless skinless chicken breasts, pounded to even thickness
• 1 T. oil
• salt and pepper, to taste
• 1 t. Italian blend herbs or seasoning (OR ¼ t. dried basil plus ¼ t. dried thyme plus ½ t. dried oregano)
• 2 T. flour
• 4 slices provolone cheese
• 4 slices Swiss cheese
• ¾ c. shredded parmesan cheese
• fresh thyme or parsley and freshly ground black pepper, for topping, if desired

Steps

1. Preheat oven to 400 degrees OR broil on Low.
2. In a large oven-safe skillet* over medium-high heat, melt butter. Add onions and 3 T. beef broth/stock; saute onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so onions don't burn, for about 15 additional minutes until browned and very tender. Transfer to a bowl using tongs; cover.
3. While onions are cooking, prepare the chicken. Drizzle with oil; season with salt and pepper and Italian herbs, to taste. Once onions have finished cooking and have been removed from the pan, cook chicken for 4-5 minutes per side (DON'T clean out the pan between the onions and chicken) until browned on both sides. (Chicken won't be fully cooked yet.)