Ingredients
Scale
- 4 chicken cutlets
- 1 tablespoon olive oil
- 4 tablespoons butter
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning
- 2 yellow onions, cut into ¼-inch rings
- 2 minced garlic cloves
- 2 tablespoons all-purpose flour
- ¼ cup dry rose or white wine
- 2 cups low-sodium beef broth
- 4 slices Swiss cheese
- ½ cup grated parmesan cheese
- 1 tablespoon chopped fresh parsley, for garnish (optional)
Instructions
- Heat the oil in a skillet.
- Sprinkle the chicken cutlets with salt and pepper, then saute until golden brown all over in the hot skillet.
- Transfer the chicken to a bowl and cover to keep warm.
- Melt the butter in the same skillet and add the onions, sprinkling a little salt on them.
- Cook for about half an hour or until golden and caramelized, stirring occasionally.
- Turn the heat right down and add the garlic and Italian seasoning and cook for half a minute.
- Turn up the wine, add the wine and cook until mostly reduced.
- Sprinkle the flour over the onions and cook 2 minutes, stirring all the time.
- Add the beef broth and simmer for 5 minutes.
- Put the chicken cutlets back in the skillet.
- Top each one with Swiss cheese and parmesan.
- Cover the skillet with a lid or with foil and cook until the cheese has melted.
- Serve over noodles, mashed potatoes or rice, sprinkled with fresh chopped parsley if liked.
- Cook Time: 50 minutes