Peace Love and Low Carb Presents
low carb - gluten free - one pot - less than 30 minutes
salt & pepper
Lightly season the chicken breasts with salt and pepper on both sides. In a large skillet over medium-low heat, add 2 tablespoons of the butter
Add the onions and the garlic. Cook until the onions are nice and caramelized, about 30 minutes. Remove the onions from the pan and set aside.
Increase the heat to medium-high, add the remaining 2 tablespoons of butter and pan-sear the chicken on both sides until they are a deep golden brown. Remove from pan and set aside.
De-glaze the pan with stock. Scrape up and mix in any remaining bits of chicken stuck to the bottom of the pan. Add the onions back to the pan, along with the sherry, Worcestershire and thyme.
Spoon the onions and some sauce over the chicken and then top with a combination of gruyere and mozzarella cheese. Bake in the oven for 7 to 8 mins at 275°F