Ingredients:
4 skinless chicken breasts
2 tablespoons olive oil
2 large onions, thinly sliced
8 oz sliced mushrooms
2 cloves garlic, minced
1 and 1/2 cups beef broth
1 teaspoon thyme
1 bay leaf
Salt and pepper, to taste
1 cup grated Swiss cheese
Fresh parsley, chopped (for garnish)
Directions:
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper.
Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the chicken breasts until golden brown on both sides, about 3-4 minutes per side, then remove and set aside.
Reduce the heat to medium, add the onions to the skillet with a pinch of salt, and cook until deeply caramelized, about 15-20 minutes. Add the garlic and cook for another minute.
Add the mushrooms and sauté until browned and their moisture has evaporated, about 8 minutes.
Pour in a splash of beef broth to deglaze the pan, scraping up any browned bits.
Add the remaining beef broth, thyme, and bay leaf, and bring to a simmer for 5 minutes.
Place the chicken back in the skillet, spooning some of the onion and mushroom mixture over each breast. Sprinkle with Swiss cheese.
Transfer the skillet to the oven and bake for 20 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
Discard the bay leaf and garnish with chopped fresh parsley before serving.
Prep Time: 20 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 4