French Onion Chicken

Ingredients

• 2 pounds Vidalia onions, sliced
• 2 pounds boneless, skinless chicken breasts or thighs
• 2 cups beef broth
• 1 cup Swiss cheese, grated
• ½ cup extra virgin olive oil, divided
• 2 tablespoons flour
• 2 teaspoons balsamic vinegar
• ½ teaspoon dried thyme
• ½ teaspoon dried sage
• Salt and pepper, to taste

Directions

1. Preheat oven to 350 degrees F.
2. Heat 2 tablespoons olive oil in a large, ovenproof pan or skillet over medium heat. Season onions with salt and cook, stirring constantly, for 15-20 minutes, or until softened and caramelized.
3. Add balsamic vinegar and cook for another 3-5 minutes, until darkened but not burned. Remove onions from heat and transfer to a medium bowl.
4. Heat the remaining olive oil in the skillet and raise heat to medium-high.
5. Season chicken breasts with salt, pepper, thyme, and sage, then place in the skillet and sear on both sides until golden brown. Remove chicken from heat and set aside.
6. Pour beef broth into the skillet and bring to a boil, scraping up any stuck bits from the bottom of the pan.
7. Return heat to medium-low and whisk in flour, stirring until smooth. Cook for 5-7 minutes, until thickened. Taste and adjust seasoning if necessary.
8. Return chicken and onions to the pan, stir together with the beef gravy, then top with grated Swiss cheese.
9. Transfer skillet to the oven and cook until the cheese is melted and bubbly and the chicken is cooked through.
10. Remove from oven and serve hot.