4 tbsp. olive oil, divided
1 large onion, sliced thick
3 tsp. chopped fresh thyme
salt
Freshly ground black pepper
2 cloves garlic, minced
3-4 chicken breasts, cut into 1″ pieces
1/2 tsp. dried oregano
2 tbsp. all-purpose flour
1 can low sodium beef broth
1 c. shredded Gruyère
In a large skillet over medium heat, heat 2 tbsp olive oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized, about 25 minutes. Stir in garlic and cook until fragrant, about 1 minute. Remove onions and set aside. In a gallon plastic bag, season chicken with salt, pepper and oregano, then toss with flour. Heat remaining oil in the same skillet over medium high heat. Add chicken and cook until golden on all sides and mostly cooked through, about 8 minutes. Add beef broth and return cooked onions to skillet. Bring mixture to a boil, then reduce heat and simmer until chicken is cooked through and beef broth reduces slightly, about 10 more minutes. Add Gruyère and cover skillet with a lid until cheese is melty, about 2 minutes. Serve immediately.
