Ingredients
- 3 Tbsp. butter
- 2 medium yellow onions, thinly sliced
- ¼ cup + ¾ cup beef broth, divided
- 4 boneless, skinless chicken breasts, pounded ¼-inch thick
- 1 Tbsp. olive oil
- kosher salt and pepper, to taste
- 1 tsp. Italian seasoning
- 1½ Tbsp. flour
- ¼ cup Holland House® Marsala Cooking Wine
- 4 slices provolone cheese
- 4 slices Swiss cheese
- thyme, parsley or rosemary, fresh, for garnish, optional
Directions
- Preheat oven to 400℉. Melt butter in a large ovenproof skillet set to medium-high heat. Add onions and ¼ cup beef broth. Sauté onions, stirring occasionally, for 10-12 minutes, until deep golden brown and tender. Transfer to a bowl and set aside.
- Meanwhile, drizzle chicken with oil and sprinkle with salt, pepper and Italian seasoning. Arrange chicken in the empty hot skillet and cook for 3-4 minutes on each side, until browned. Chicken will not be fully cooked yet. Transfer chicken to a plate and cover; set aside.
- Return onions to the pan. Stir in flour and cook for 1 minute. Pour ¾ cup beef broth and ¼ cup Holland House® Marsala Cooking Wineinto the pan. Bring mixture to a boil, stirring occasionally. Season with salt and pepper, to taste. Return chicken to pan. Generously spoon sauce over each chicken breast.
- Top each chicken breast with 1 slice of provolone and 1 slice of Swiss cheese. Transfer skillet to preheated oven. Cook for about 10 minutes, until chicken is completely cooked and cheese is melted.
- Spoon the caramelized onion gravy over top of the chicken. Garnish with chopped herbs and serveHow many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.netto learn more about our program.CG
