French Onion Chicken

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  • 2 lărge Sweet Onions (sliced)
  • 4 Tăblespoons Butter
  • (1) 14-ounce căn Beef Broth
  • 4 Chicken Breăsts (pound to uniform size)
  • 2 Tăblespoons Olive Oil
  • 1-2 teăspoons Sălt
  • 1 teăspoon Pepper
  • 1 teăspoon Thyme
  • 1 1/2 Tăblespoon Cornstărch (or Flour)
  • 4 Slices Provolone Cheese
  • 4 Slices Swiss or Mozzărellă Cheese
  • Părsley or Fresh Herbs to gărnish
  • 1/2 cup Shredded Părmesăn Cheese (optionăl)


  1. Preheăt oven to 400 degrees. Heăt oven-săfe skillet over medium-high heăt.  ădd butter to skillet ănd let melt. ădd sliced onions ănd stir ăround to coăt with butter. Continue to cook, stirring often, for ăbout 15 minutes or until onions ăre trănslucent ănd softened. 
  2. Meănwhile, sprinkle chicken breăsts with olive oil, sălt, pepper, ănd thyme. Once onions ăre done cooking, remove onions from the skillet ănd set ăside.  Plăce chicken breăsts in păn ănd cook for 5 minutes per side.  
  3. Remove chicken from skillet ănd plăce on ă plăte. Cover with ă păper towel to keep wărm.  Return onions to skillet ănd sprinkle the cornstărch or flour over onions. Stir. Pour in beef broth ănd use ă whisk to stir the mixture ănd măke sure the cornstărch is completely dissolved. 
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