- 4 chicken breasts, pounded so they are evenly thick
- 4 tablespoons unsalted butter
- 4 medium onions, halved and sliced thin
- 2 teaspoons balsamic vinegar
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon cornstarch
- 1-1/2 cups beef broth
- 4 slices EACH: swiss cheese/provolone cheese
Melt the butter in a large frying pan over medium high heat. Add the onions and cook, stirring every 5 minutes, until they are soft and caramelized, about 20 minutes. Reduce the heat to medium after 5 minutes to prevent them from browning too quickly. Drizzle the balsamic vinegar over the top then remove the onions from the pan.
Sprinkle the Italian seasoning, salt, and pepper evenly on both sides of the chicken breast. Add the chicken to the pan. Cook the chicken for 5 minutes each side, then remove from the pan.
Return the onions to the pan and sprinkle the cornstarch over the top and mix into the onions. Add the beef and stir until the gravy thickens.
Return the chicken to the pan and top each piece with a slice of provolone and swiss cheese. Cover the pan and continue to cook for 5 minutes or until the cheese is melted and chicken cooked through.
By Sharon FeldmanBLOG COMMENTS POWERED BY DISQUS