Step 1

Cut the chicken into 2-3 thinner slices. Place in between saran wrap and pound it to 1/4 inch thick. (*PRO TIP: Using the textured side of the meat tenderizer makes this go a bit more quickly.)

Step 2

Pat the chicken dry and sprinkle each side with salt, pepper, garlic powder, and Italian seasoning. Combine the flour and Parmesan cheese and dredge the chicken in it.

Step 3

Heat 3 Tbsp. oil and 1 Tbsp. butter over medium-high heat. Sear the chicken for about 3 minutes/side, until a nice golden crust has developed. PRO TIP: Adjust heat as needed throughout the searing process, turning down slightly if it gets too hot, and back up again if needed. Add a little additional olive oil if/as needed.

Step 4

Set the chicken aside and tent with foil. If it’s not cooked all the way through, it will finish cooking in the oven.

Step 5

Slice the onions to even ¼ inch slices. (Not too thin as they reduce in size during cooking.)

Step 6

Melt 2 Tbsp. butter and 1 Tbsp. olive oil over medium heat. Use a silicone spatula to clean the chicken remnants (called “fond”) from the bottom of the skillet, this will add more flavor to the sauce.

Step 7

Add the sliced onions and toss to coat. Soften for 5 minutes. Add soy sauce, rosemary, thyme, and sage.

Step 8

Cover and reduce heat to low. Cook for 30 minutes, stirring occasionally.

Step 9

Remove cover and increase heat to medium. Cook for 10 more minutes, stirring frequently.

Step 10

Preheat oven to 475 degrees.

Step 11

Add the garlic and white wine to the skillet. Cook uncovered until the wine is almost completely reduced, about 10 minutes.

Step 12

Add flour and toss to coat. Cook for 1-2 minutes, until raw flour smell is gone.

Step 13

Add chicken broth, beef broth, and beef bouillon. Increase heat to medium-high and bring the sauce to a gentle boil. Let it thicken and reduce for 3-5 minutes. Remove from heat.

Step 14

(Note: Transfer to an oven-safe casserole dish prior to baking if necessary. I always use a large, oven-safe skillet for this recipe to make it easy to transfer from the stovetop to the oven.)

Step 15

Add the chicken back to the skillet and top with cheese. Bake at 475 for 15-20 minutes, until the top begins to brown and bubble.

Step 16

Remove from the oven and garnish with fresh thyme. Serve!