Prep Time: 5 min | Cook Time: 30 min | Servings: 4
Ingredients:
4 Boneless Skinless Chicken Breasts
2 Medium Yellow Onions, sliced
5 Clove Garlic, minced
1 ¼ C Beef Broth or Stock
3 Tbsp Butter
2 Tbsp Virgin Olive Oil
4 Fresh Basil Leaves, finely chopped
1 Sprig Oregano, leaves only finely chopped
1 Sprig Rosemary, leaves only finely chopped
4 Stems Parsley, leaves only finely chopped
2 Tbsp Unbleached All-Purpose Flour
4 Slices Provolone Cheese
4 Slices Mozzarella Cheese
¾ C Shredded Italian Cheese
1 tsp Sea Salt
1 tsp Ground Black Pepper
Directions:
Preheat oven to 400°.
In a large cast iron skillet, melt butter over medium heat. Add onions and ¼ cup beef broth, sauté for 3-4 minutes until translucent. Continue to sauté, stirring constantly for approximately 15 minutes or until the onions are a light golden-brown color.
While Onions are cooking, drizzle olive oil over chicken and sprinkle ½ Italian herbs over. Let rest.
Add garlic and continue to sauté until the fragranced of the garlic is released, about 1 minute. Sprinkle with the flour, stir until completely coated. Remove the onion and garlic, using tongs. Place in a bowl and set aside.
Add Chicken breast and excess olive oil to skillet. Saute chicken until light golden-brown on both sides (the chicken will not be fully cooked, which is okay). Remove from skillet, returning them to the plate.
Return the onions and garlic to the skillet, add beef broth, the remaining Italian herbs and the salt and pepper. Stir constantly until the mixture comes to a boil.
Return the chicken to the skillet. Cover each chicken breast with one slice of Provolone cheese and then one slice each of Mozzarella cheese after spooning sauce over each breast.
Sprinkle the shredded Italian cheese blend over the top. Put the skillet in the preheated oven and cook for 10 minutes.
Remove from oven, immediately plate the chicken, spook sauce over each, and serve.
Papa Scott’s Notes:
The remaining sauce makes an excellent gravy, especially if served with mashed potatoes.
It is easy to make less servings, as pictured above.
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