Bring the delicious flavors of a favorite soup to the dinner table in no time. I recommend serving this dish with rice pilaf or mashed potatoes for a delightful meal. Enjoy!✨
Cook and serve in less than an hour.
🧅Ingredients:
– 4-6 boneless chicken cutlets
– All-purpose flour seasoned with paprika and salt to taste
– 2 medium yellow onions or Vidalia onions, thinly sliced
– 1 teaspoon dried thyme or 2 teaspoons fresh thyme
– 1 tablespoon balsamic vinegar
– 1 tablespoon Worcestershire sauce
– 3/4 cup beef or chicken broth
– Grated Gruyère cheese, aged cheddar, and/or Parmesan cheese
– 1 to 2 tablespoons of butter
– Salt and pepper, to taste
– White wine to deglaze the pan (optional)
🧅Directions:
1. Season the chicken generously on both sides with salt and pepper.
2. In a nonstick pan, cook the onions with olive oil on medium-high heat and season with salt and pepper. Once the onions start to brown, lower the heat and add the balsamic vinegar, Worcestershire sauce, and thyme. Mix well and continue to cook for about 15 minutes, stirring occasionally. If needed, use white wine or broth to deglaze the pan. When the onions are very tender, remove them and set them aside.
3. Dredge the chicken cutlets in the seasoned flour, then shake off the excess. Add butter and brown the chicken for about 3-4 minutes per side in the same pan where you cooked the onions. Set aside.
4. Deglaze the pan with broth, mix the flour well, and return the chicken to the pan. Top with the cooked onions and grated gruyere cheese. Cover the pan on low heat and cook for about 4 minutes. Serve immediately. Enjoy!💫
Cooking Mama 
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