Category: Entree
Yields:
4 Servings
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
30 Mins
Total Time:
1 Hr
Ingredients
Adjust Servings
Instructions
-
Begin with 1 Tbsp. of olive oil in a heavy bottomed pan on medium high heat. Add the sliced onions and the sprigs of thyme to the pan and sauté the onions until they soften and turn golden brown, approximately 45 minutes. After about 20 minutes of sautéing, add the garlic powder and the balsamic vinegar and let it cook down to help caramelize the onions. Remove the onions from the pan when they are done and set aside. Add the 2nd Tbsp. of olive oil to the pan and sauté the mushrooms on medium high heat until they are browned. Use 1/2 cup of the beef broth to deglaze the pan and scrape the browned bits off the bottom of the pan. Remove the mushrooms from the pan and set aside with the onions. Season the chicken breasts with salt and pepper. Use the last Tbsp. of olive oil to brown the chicken breasts on each side. add the rest of the beef broth, cover the chicken breasts with the caramelized onions and mushrooms. Reduce the heat and let it simmer for about 10 minutes. Remove the pan from the heat, pull out the thyme stems, and then sprinkle on generous amounts of the Jarlsberg or swiss cheese. Cover the pan to help with melting the cheese. Serve with steamed broccoli or Caesar salad.
