Caramelized onions and mushrooms deglazed with a touch of vermouth and beef broth, slathered over perfectly tender chicken cutlets, all covered up with gooey, bubbly Swiss cheese. A total showstopper that is ridiculously easy to make. So darn delicious.

INGREDIENTS – serves 2-3

3T olive oil
1 onion, sliced
10 crimini or button mushrooms, sliced
1/4t salt
1/4t black pepper
2-3 sprigs fresh thyme or 1/4t dried
2T vermouth
1/4c beef broth (chicken or veg will sub fine)
4 chicken breast cutlets (2 chicken breasts butterflied in half)
4-6 oz Swiss cheese, shredded

INSTRUCTIONS

Preheat the oven to 375°F.

Bring a large cast iron skillet to medium heat. Sauté onion and mushrooms in olive oil with salt, pepper and thyme, stirring occasionally until the onions are starting to really caramelize but aren’t jammy yet, about 15 minutes. Turn off the heat. Pour in vermouth, give it a stir, scraping any bits off the bottom, then pour in the broth. Stir it for about 1-2 minutes until most of the liquid has been absorbed but theres still a little in the pan. Pick out the thyme stems, if using, then scoop the onions and mushrooms into a bowl and set aside for a minute.

Sprinkle a little salt and pepper on both sides of the chicken then place in the pan. Distribute the onions and mushrooms over the chicken then top with cheese. Place in the oven for 25-30 minutes, until the chicken is cooked through and the cheese is melted and bubbly.

ENJOY!