Ingredients
1 tablespoon olive oil
4 chicken cutlets
Kosher salt and fresh ground black pepper
4 tablespoons butter
2 medium yellow onions sliced in ¼ inch rings
1 teaspoon Italian Seasoning
2 cloves garlic minced
½ cup dry white or rose wine
2 tablespoons all-purpose flour
2 cups low-sodium beef broth
½ cup grated Parmesan
4 slices Swiss Cheese
Instructions
Heat the olive oil in a skillet over medium-high heat. While that is heating sprinkle the chicken cutlets with kosher salt and fresh ground black pepper. Add the chicken breast cutlets and cook until golden brown on both sides. Plate the chicken and cover it to keep it warm.
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 caramelized.
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 or until slightly thickened.
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.