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Instructions |
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Heat olive oil in a skillet over medium-high heat. While that is heating
sprinkle the chicken breasts with salt and pepper. Add the chicken
breast cutlets and cook until golden brown on both sides. Plate the
chicken and cover to keep warm.
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Add the butter to the same skillet over medium heat. Add the onions
to the skillet and stir to coat. Sprinkle with a little bit of salt and
spread the onions out over the surface of the pan so they cook
evenly. Stir occasionally and reduce the heat if the onions are
browning too fast. Cook for about 30-35 minutes or until sweet and
cartelized.
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Reduce the heat to low and add the Italian Seasoning and garlic.
Cook for 30 seconds stirring constantly. Increase the heat to medium
and add the wine and cook until mostly reduced. Sprinkle the onions
with flour and cook for 2 minutes while stirring. Stir in the beef broth
and simmer for about 5 minutes until slightly thickened.
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Add the chicken back to the skillet and top each piece of chicken with
an equal amount of parmesan cheese and a slice of swiss cheese.
Cover the skillet with aluminum foil and simmer until the cheese is
melted. Sprinkle the dish with chopped fresh parsley and serve over
noodles, rice or mashed potatoes
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Suggestions |
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Took longer to cook the onions. but very good
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Originally Submitted
8/1/2024
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