1 TBSP
Olive Oil
4 boneless skinless
Chicken Breasts
3 TBSP
Butter
3
Onions
1/2 cup
White Wine
1/4 cup
Cognac
2 TBSP
Flour
2 cups
Beef Broth
1 tsp
Kosher Salt
1 tsp
Sugar
3 sprigs
Thyme
6 ounces
Gruyere Cheese
Preheat oven to 400 degrees. Melt butter in a large oven-proof skillet over medium heat.
1
Add the onions and cook for about 20-25 minutes, or until onions are golden and beginning to caramelize.
2
Stir in the cognac and white wine. Simmer for 2-3 minutes until the alcohol is cooked off. Stir in flour. Cook 1 minute.
3
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.
4
Set aside onions and cook chicken about 3-4 minutes per side, until golden. Return onions to skillet and sprinkle cheese over the chicken.
5
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.
6
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.