• 2 Vidalia onions, peeled and sliced
• 1/3 cup olive oil
• 3 tablespoons butter
• 2 teaspoons balsamic vinegar
• 2 pounds boneless skinless chicken breast, cubed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups beef broth
• 2 tablespoons flour
• 1 1/2 cups Italian cheese
• 1 baguette, sliced (or can alternately serve over rice or egg noodles)
Heat 1/4 cup olive oil and butter in large oven safe skillet over medium heat. Add onions and stir to coat. Sprinkle with a pinch of salt. Cook onions, stirring occasionally to avoid burning until onions are tender and slightly caramelize, about 20 minutes.
Stir in balsamic vinegar and cook another 2 minutes. Place cooked onions in a small dish and set aside.
Return skillet to stove over medium heat and add remaining olive oil. Season chicken with salt and pepper. Add chicken and cook until all sides are browned and cooked through. Remove chicken from skillet.
Increase temperature to high. Add in beef broth and deglaze skillet. Reduce temperature to medium. Gradually whisk in flour until broth thickens. Season with more salt and pepper. Stir in cooked chicken and onions until combined with beef gravy. Sprinkle with cheese and place in a 350 degree oven for 10 minutes until cheese is melted and bubbly.
To serve place a few baguette slices in shallow bowls. Top with chicken and gravy.
“Made it last night and it was INCREDIBLE!!!! Actually making again tonight with different sides!”