4 tbsp butter, divided
2 tbsp olive oil
2 large onions, sliced
2 large chicken breasts, cut in half horizontally
salt and pepper to taste
2 tbsp flour
2 cups beef broth
1 tsp dried oregano
1 tsp dried thyme
8 oz package Swiss/Gruyere cheese
In a large skillet over medium high heat add the oil, 2 tbsp butter and sliced onions. Sauté until caramelized 10-15 minutes, stirring often. Remove and set aside on a plate. Add in the chicken breasts, seasoned with salt and pepper and cook on each side for 3-4 minutes or until cooked throughout and no longer pink. Set aside with the onions.
Add in the butter and let melt and add the flour and whisk until combined. Add the beef broth, oregano, and thyme and salt and pepper to taste and let simmer for 1-2 minutes until it starts to thicken.
Reduce heat to a simmer and add chicken and onions back to the dish. Top with shredded cheese. Broil for 1-2 minutes until cheese
