Instructions

1. 1

   In a spacious nonstick frying pan, warm the oil over medium heat.

2. 2

   Introduce the onions along with a pinch of salt (1/4 teaspoon), then raise the heat to medium-high. Sauté, stirring often, until the onions begin to caramelize and turn golden at the edges.

3. 3

   Lower the heat to medium-low and incorporate the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for about 20 to 25 minutes, or until the onions are exceptionally soft. If needed, add 1 to 2 tablespoons of water to help deglaze the pan. Once done, remove from heat and clean out the skillet.

4. 4

   If your chicken pieces are uneven in thickness, place them between two layers of plastic wrap and gently pound them with a meat mallet or the bottom of a heavy pot until they are thin but remain whole. Season with 1 teaspoon of salt and black pepper to taste, then set aside.

5. 5

   In a shallow, wide bowl, combine the flour, a pinch of salt, and paprika, whisking until well mixed.

6. 6

   Heat a large nonstick skillet over medium heat and melt 1 teaspoon of butter in it.

7. 7

   Coat two chicken cutlets in the seasoned flour, shaking off any excess, then place them side by side in the skillet.

8. 8

   Cook the chicken for 3 minutes, or until they achieve a light golden brown, then flip and continue cooking for another 3 minutes. Transfer to a plate and repeat the process with the remaining butter and chicken. Set aside.

9. 9

   In a bowl, mix the broth with 1 tablespoon of the flour mixture, then pour it into the skillet. Whisk over low heat for about 1 minute, or until the mixture thickens. Discard the remaining flour mixture.

10. 10

    Return the chicken to the skillet, layering the sautéed onions and cheese on top. Cover and cook on low heat for 3 to 5 minutes, or until the cheese melts and starts to bubble.

Nutrition Information

Notes & Tips

• *only about 1 tablespoon gets used in the end, n.i. reflects the amount used.