Ingredients:

For the Chicken:

• 2 large boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon Italian seasoning
• ½ tablespoon garlic powder
• ½ cup flour
• ¼ cup shredded Parmesan cheese
• 3 tablespoons olive oil
• 1 tablespoon butter (salted or unsalted)

For the Sauce:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 yellow onions (about 1.5 lbs), thinly sliced
• 1 tablespoon low sodium soy sauce
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• ¼ teaspoon ground sage
• 3 cloves garlic, minced
• ½ cup chicken broth 
• 1 tablespoon lemon juice
• 2 tablespoons flour
• 1 cup beef broth
• 1 cup chicken broth
• 1 beef bouillon cube
• 2 cups mozzarella cheese (or provolone, Gruyere, or Swiss)

Instructions:

1. Prepare the Chicken:
   • Slice the chicken breasts into 2-3 thinner pieces and place them between plastic wrap. Pound them to ¼ inch thick using a meat tenderizer.
   • Pat the chicken dry and season both sides with salt, pepper, garlic powder, and Italian seasoning.
   • Combine the flour and Parmesan cheese, then dredge the chicken in this mixture.
   • Heat olive oil and butter in a skillet over medium-high heat. Sear the chicken for about 3 minutes on each side until a golden crust forms. Adjust heat if necessary to avoid burning. Set the chicken aside and cover loosely with foil to keep warm. It will finish cooking in the oven.
2. Caramelize the Onions:
   • Slice the onions into even ¼-inch slices.
   • In the same skillet, melt the butter and olive oil over medium heat. Use a silicone spatula to scrape up any flavorful bits left from the chicken.
   • Add the onions and toss to coat. Cook for 5 minutes, then stir in soy sauce, rosemary, thyme, and sage. Cover and reduce heat to low, cooking for about 30 minutes, stirring occasionally.
   • Remove the lid, increase the heat to medium, and cook for an additional 10 minutes, stirring frequently, until the onions are soft and caramelized.
3. Make the Sauce:
   • Preheat your oven to 475°F (245°C).
   • Add garlic and chicken broth to the skillet. Let the broth cook uncovered for about 10 minutes until it reduces by almost half.
   • Stir in the flour and cook for 1-2 minutes, allowing the raw flour taste to cook off.
   • Add the beef broth, chicken broth, and beef bouillon. Increase the heat to medium-high and bring to a gentle boil. Let the sauce simmer for 3-5 minutes until it thickens. Remove from heat.
4. Bake:
   • If needed, transfer everything to an oven-safe casserole dish (or use the same skillet if it's oven-safe). Add the chicken back into the skillet and top with cheese.
   • Bake at 475°F for 15-20 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
5. Garnish and Serve:
   • Remove from the oven and garnish with fresh thyme. Serve hot and enjoy!

Pro Tips:

• The soy sauce enhances the umami flavors without being noticeable in taste.
• Mozzarella, Provolone, Gruyere, or Swiss cheese all work well as toppings.
• Use low-sodium broth, soy sauce, and butter to control the salt levels.
• The beef bouillon adds a rich flavor, but can be omitted if you prefer.
• Ensure the chicken is pounded thin to prevent it from drying out during cooking.
• Gravy Master can be added for a darker sauce color, but it's optional.

Nutrition