“A Laura Mirashiro recipe.”
IngredientsNutrition3 tablespoonsolive oil, divided1 largeonion, halved and thinly sliced2 teaspoons chopped fresh thymekosher salt or sea salt orpink himalayan saltfresh ground black pepper2 garlic cloves, minced1 3⁄4 lbsboneless skinless chicken breasts, cut into 1-inch pieces1⁄2 teaspoondried oregano2 tablespoonsall-purpose flour1 1⁄2 cupslow sodium beef broth1 cup shredded gruyere chopped parsley, for garnish (optional)
DirectionsIn 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 and jammy, about 25 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and remove onion mixture to a separate bowl. Wipe skillet clean.In a large bowl, 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 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. Cook until cheese is melty, about 2 minutes. Remove from heat and garnish with parsley. Serve warm.
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