- 3 tbsp. extra-virgin olive oil, divided
- 1 large onion, halved and thinly sliced
- 2 tsp. freshly chopped thyme
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 1 3/4 lb. boneless skinless chicken breasts, cut into 1″ pieces
- 1/2 tsp. dried oregano
- 2 tbsp. all-purpose flour
- 1 1/2 c. low-sodium beef broth
- 1 c. shredded Gruyère
- Freshly chopped parsley, for garnish (optional)
- In a large skillet over medium heat, heat 2 tablespoons oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized and jammy, about 25 minutes. Stir in garlic and cook until fragrant, 1 minute more. Turn off heat and remove onion mixture. Wipe skillet clean.
- In a large bowl, season chicken with salt, pepper and oregano, then toss with flour. Heat remaining oil in same skillet over medium-high heat. Add chicken and cook until golden on all sides and mostly cooked through, about 8 minutes.
- Add beef broth and return caramelized onions to skillet. Bring mixture to a boil, then reduce heat and simmer until chicken is cooked through and beef broth reduces slightly, about 10 more minutes.
- Add Gruyère and cover skillet with a lid. Cook until cheese is melty, about 2 minutes. Remove from heat and garnish with parsley before serving.
This article and recipe adapted from this site