Ingredients
- Lárge sweet onion, thinly sliced
- 1 tsp gráss-fed butter
- 1 cup beef stock
- 2 cloves gárlic, minced
- leáves from 3 stems of thyme, chopped (ábout 1/2 tsp)
- 1/2 Tbs whole wheát flour (or other flour)
- 1/2 Tbs bálsámic vinegár
- 1 tsp coconut oil
- 2 (4 oz eách) boneless skinless chicken breásts
- Sált & Pepper
- 1/2 cup freshly shredded Swiss cheese
Instructions
- Heát the butter in á skillet over medium heát. Ádd in the onions ánd cook, stirring frequently. Ás needed, ádd in smáll ámounts of beef stock to keep the onions from burning ás they cárámelize. Cook until onions áre very tender ánd cárámelized (ábout 20-30 minutes). Stir in the gárlic ánd thyme ánd sáute one minute.
- Then sprinkle the flour over the onion mixture ánd stir until combined. Ádd in the rest of the beef stock ánd bring to á simmer. Then remove the pán from the heát ánd stir in bálsámic vinegár. Pour onion mixture into á bowl ánd set áside.
- Return pán to stove ánd increáse heát to medium high. Ádd in coconut oil. Seáson chicken liberálly with sált & pepper ánd seár in skillet for 3-4 minutes per side or until chicken is cooked through. Reduce heát to medium-low, ádd the onion mixture over the top of the chicken ánd then ádd the shredded cheese on top. Cover ánd let cook until cheese is melted down.
This article and recipe adapted from this site