Serves 1
Directions
- 1Add butter and oil to a cast iron pan.
- 2Caramelize onions with salt and pepper.
- 3Lower the heat and add balsamic vinegar to the onions, cooking it down until it adds sweetness.
- 4Remove the caramelized onions and set them aside.
- 5Add another piece of butter and a bit of oil to the pan.
- 6Cook the floured, seasoned chicken breasts until browned.
- 7Remove the chicken breasts from the pan and set aside.
- 8Turn off the cast iron briefly.
- 9Add the cooked onions back to the pan.
- 10Add about two tablespoons of flour to the pan and stir, letting the flour cook off.
- 11Pour in two and a half cups of beef broth and add a little salt and pepper.
- 12Return the chicken to the pan to finish cooking and allow the sauce to reduce.
- 13Turn off the heat.
- 14Place some onions on top of the chicken.
- 15Top each piece of chicken with Gruyère cheese.
- 16Melt the cheese down (either using a broiler/oven or by cheating as demonstrated).
Ingredients
- butter
- oil
- onions
- salt
- pepper
- balsamic vinegar
- 2 chicken breasts butterflied, seasoned with salt and pepper and floured
- 2 tbsp flour
- 2.5 cups beef broth
- Gruyère
Equipment
cast iron panbroiler (optional)oven (optional)
Tips
- Don't skip on the Gruyère.
- For melting cheese, you can use a broiler or oven for a minute or two.
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