1 3/4lbboneless skinless chicken breasts, cut into 1" pieces
1/2tspdried oregano
2tbspall-purpose flour
1 1/2cuplow-sodium beef broth
1cupGruyere cheese (shredded)
chopped parsley (optional garnish)
Instructions
In 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, about 25 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and remove onion mixture. 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 reduce heat and simmer until chicken is cooked and beef broth reduces slightly about 10 more minutes.
Add Gruyere and cover skillet with a lid. Cook until cheese is melted, about 2 minutes. Remove from heat and garnish with parsley. Serve warm.