1 1/2cBeef BrothAdd only as needed to keep the onions moist. Too much liquid will keep them from browning.
FOR THE CHICKEN:
1mediumChicken Breast(if your chicken breast contains rib meat, you'll get 3 portions as I did here today)
1tspOil
Salt to taste
Pepper
FOR THE SAUCE & SERVING:
1/2cBeef Broth
1tbspCornstarchwhisk into broth before adding to pan
2-3slicesProvolone Cheese
Italian Flat Leaf Parsleychopped, plus a sprig for garnish
SERVING SUGGESTION:
1bunchRoasted Asparagustrimmed
drizzleOil
Salt & Pepperto taste
Lemon Juicejust before serving
Instructions
Have two cups of broth handy. I use a base, such as Better Than Bouillon but any beef broth will do. We'll be using this throughout the cooking process.
Add butter and onions to a non stick skillet along with a few tablespoons of the broth over medium heat. Cook slowly, for about 30 minutes, adding more broth as needed. I used about 1 1/2 cups before mine were done, adding just a few tablespoons at a time to keep the pan from drying up. The onions should be golden and sweet. Remove to a bowl and set aside.
Slice a chicken breast in half to make two pieces. If your chicken breast is sold with rib meat, you can cut it to make three portions. Place between two pieces of plastic wrap and pound just so they are all even. Not too thin.
Remove the plastic wrap, drizzle a bit of oil and season with salt and pepper.
Raise the heat to medium high and brown the breasts about 5-7 minutes per side or until golden and a thermometer reads 165 degrees. Remove from pan and set aside. Wipe the pan with paper towels.
Add the onions back to the pan with the remaining 1/2 cup of broth mixed with the cornstarch. Be sure to combine the cornstarch and broth before adding or it will clump.
Stir until thickened, which should happen quickly. Add the chicken back to the pan and top with provolone. Cover just until melted.
Serve each with some of the caramelized onions and juices. Sprinkle with fresh parsley and serve with a side of roasted asparagus and a squeeze of lemon, if desired.