- 2 boneless skinless chicken breasts (cut in half lengthwise)
- 1 teaspoon herbs de Provence
- 1 teaspoon granulated onion
- ¾ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- ¼ teaspoon granulated garlic
- canola oil
- 3 tablespoons unsalted butter (divided)
- 3 white onions (quartered and thinly sliced)
- ¼ cup white wine
- ½ cup beef broth
- 2 garlic cloves (minced)
- 2 teaspoon fresh thyme leaves (divided)
- 1 ¼ cups grated gruyere cheese
- Add the chicken cutlets to a bowl. Add the herbs de Provence, granulated onion, salt, paprika, black pepper, and granulated garlic. Add a drizzle of canola oil and mix well. Allow the meat to marinate for at least 20 minutes in the refrigerator.
- Heat a large skillet to medium-high heat. Add about 3 tablespoons of canola oil. Add the chicken cutlets and sear until golden brown and fully cooked (the internal temperature has reached 165 degrees F.) about 3 minutes per side. Remove from the pan and set aside, keeping warm.
- Into the same skillet add another 4 tablespoons of oil, plus 2 tablespoons of the butter. Allow the oil to become hot and the butter to melt. Add in the sliced onions and stir. Allow the onions to caramelize a little bit and then add in a pinch of salt and black pepper. Continue caramelizing the onions, stirring frequently for about 25-30 minutes or until deep golden brown in color and very soft.
- Deglaze the onions with the wine, and after about 30 seconds to 1 minute when the wine has reduced, add in the beef stock and allow that to reduce for several minutes until thickened and glossy.
- Stir in the garlic and about 1 teaspoon of thyme leaves, and the remaining tablespoon of butter. Once the butter has melted turn off the heat. Return the chicken to the skillet and nestle it with the onion mixture.
- Turn the boiler on. Top each chicken breast with some of the gruyere cheese. Place under the broiler to melt the cheese.