French Onion Chicken
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4 boneless skinless
Preheat oven to 400 degrees. Melt butter in a large oven-proof skillet over medium heat.
Add the onions and cook for about 20-25 minutes, or until onions are golden and beginning to caramelize.
Stir in the cognac and white wine. Simmer for 2-3 minutes until the alcohol is cooked off. Stir in flour. Cook 1 minute.
Whisk in beef broth. Add salt, sugar, pepper and thyme sprigs. Bring to a boil & reduce to a simmer. Simmer for 3-4 minutes until slightly thickened.
Set aside onions and cook chicken about 3-4 minutes per side, until golden. Return onions to skillet and sprinkle cheese over the chicken.
Bake for 8-10 minutes until chicken is cooked through and cheese is melted. Spoon some of the onions and gravy over the top of the chicken. Serve.
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