I am sure you will love this recipe as much as I do – and make it as often as I do. It is a lovely way to cook chicken and leaves you feeling full and satisfied. Give it a try today, you wont regret it.
- Large sweet onion, thinly sliced
- 6 chicken thighs
- 2 tsp grass-fed butter
- 1 cup beef stock
- 2 cloves garlic, minced
- leaves from 3 stems of thyme, chopped (about 1/2 tsp)
- 2 Tbs almond flour
- 1/2 Tbs balsamic vinegar
- 2 (4 oz each) boneless skinless chicken breasts
- Salt & Pepper
- 1 tsp Italian seasoning
- 6 slices Swiss cheese
- 6 slices Provolone
- 1/2 cup shredded parmesan
Heat the butter in a skillet over medium heat. Add in the onions and cook, stirring frequently. As needed, add in small amounts of beef stock to keep the onions from burning as they caramelize. Cook until onions are very tender and caramelized. Stir in the garlic and thyme and saute one minute.
Then sprinkle the flour over the onion mixture and stir until combined. Add in the rest of the beef stock and bring to a simmer. Then remove the pan from the heat and stir in balsamic vinegar. Pour onion mixture into a bowl and set aside.
Return pan to stove and increase heat to medium high. Season chicken liberally with salt & pepper and Italian seasoning. Sear in skillet for 3-4 minutes per side or until chicken is cooked through. Reduce heat to medium-low, add the onion mixture over the top of the chicken and then place a slice of Provalone and a slice of Swiss on top of each thigh. Finish by sprinkling parmesan on top of each. Cover and let cook until cheese is melted down or cook in oven at 350 for about 12 minutes.