Preheat oven to 400℉. Melt butter in a large ovenproof skillet set to medium-high heat. Add onions and ¼ cup beef broth. Sauté onions, stirring occasionally, for 10-12 minutes, until deep golden brown and tender. Transfer to a bowl and set aside.
Meanwhile, drizzle chicken with oil and sprinkle with salt, pepper and Italian seasoning. Arrange chicken in the empty hot skillet and cook for 3-4 minutes on each side, until browned. Chicken will not be fully cooked yet. Transfer chicken to a plate and cover; set aside.
Return onions to the pan. Stir in flour and cook for 1 minute. Pour ¾ cup beef broth and ¼ cup Holland House® Marsala Cooking Wine into the pan. Bring mixture to a boil, stirring occasionally. Season with salt and pepper, to taste. Return chicken to pan. Generously spoon sauce over each chicken breast.
Top each chicken breast with 1 slice of provolone and 1 slice of Swiss cheese. Transfer skillet to preheated oven. Cook for about 10 minutes, until chicken is completely cooked and cheese is melted.
Spoon the caramelized onion gravy over top of the chicken. Garnish with chopped herbs and serve.
Share this recipe
Bold Boost #32: Adding ½ cup of Holland House® Sherry Cooking Wine to any stew gives this cold-weather comfort fave a dry, nutty and slightly sweet flavor.