Ingredients
- 2 boneless, skinless chicken breasts about 1.75 pounds
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil divided
- 1 tablespoon unsalted butter
- 2 medium yellow onions thinly sliced
- 3 cloves garlic minced
- 1 1/2 cups low-sodium beef broth
- 2 1/4 teaspoons Worcestershire sauce
- 1/2 teaspoon dried rosemary
- 3/4 teaspoon chopped fresh thyme leaves plus more for garnish
- 4 ounces Gruyère cheese shredded
Instructions
- Pound the chicken breasts evenly to about 1/2-inch thickness. Season both sides with salt and pepper. Lightly dredge the chicken in flour, shaking off any excess.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken cutlets in the skillet and sear for about 3-4 minutes on each side until they are golden. Remove the chicken and set aside.
- Lower the heat to medium and add the butter along with the remaining 1 tablespoon of olive oil. Add the sliced onions and cook, stirring frequently, until they become soft and caramelized (about 15 minutes).
- Stir in the minced garlic and cook for 1 minute more. Pour in the beef broth, add Worcestershire sauce, rosemary, and thyme, and bring the mixture to a simmer while scraping up any browned bits from the pan.
- Return the chicken to the skillet and spoon some of the sauce over each piece. Cook until the chicken is cooked through. Top each chicken cutlet with shredded Gruyère cheese, cover, and cook until the cheese melts (about 3-5 minutes). For a bubbly cheese finish, you may broil the skillet for an additional 2 minutes. Garnish with additional fresh thyme.
