Ingredients: (serves 4)
2 medium yellow onions thinly sliced into rings
1 lb. mushrooms - chopped
4 tablespoons butter
1 cup plus 4 tablespoons beef broth, divided
2 boneless skinless chicken breasts pounded and cut into 4 same thickness pieces.
2 tablespoons oil
3 cloves garlic minced
2 Tablespoons Italian seasoning
2 Tablespoons flour
4 slices provolone cheese
4 slices swiss cheese
Salt, pepper to taste
Parsley for topping (optional)
Directions:
Preheat the Oven to Bake at 400 degrees.
In a large skillet over medium-high heat, melt butter. Add onions, garlic and 3 tablespoons beef broth and sauté onions (stirring occasionally so the onions don't burn), for about 10 minutes until translucent.
Add in the chopped mushrooms and continue cooking and stirring until the onions have browned and the mushrooms are very tender. Transfer to a bowl and cover to keep warm.
Prepare the chicken by drizzling with oil, then season with salt, pepper and Italian herbs. Cook chicken for 4-5 minutes on each side in the same pan until browned on both sides. (Chicken may not be fully cooked through yet, that is okay).
Transfer chicken to a 9 x 13 sprayed baking pan and cover to keep warm. Return the onions and mushrooms to the skillet. Sprinkle flour over them and stir for 1 minute over medium-high heat. Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil and thickens.
Top each piece of chicken with one slice of provolone, then one slice of swiss cheese. Pour the onion and mushroom mixture in with the chicken and bake in the preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
· Serve with a side of Quinoa with juices from the chicken (pictured) or your favorite vegetable!
It’s French Onion Soup Chicken for the soul!
