1/3 cup olive oil ( save 2 tablespoons from the 1/3 cup for later use)
2 pounds onions- sliced thin
salt to taste
2 teaspoons balsamic vinegar
2 pounds chicken breast- salted and peppered on both sides
2 cups beef broth
2 tablespoons cornstarch
1 cup grated swiss cheese
Heat large skillet over med high heat
Add olive oil and brown the onions, sprinkle onions with salt. Takes about 5-8 minutes.
Remove onions from pan and set aside.
Add 2 tablespoons of olive oil to the skillet that browned the onions. Add the chicken breast that has been prepared with salt and pepper to taste.
Brown chicken on both sides. Use a meat thermometer to check that the internal temperature is 165˚F .
Remove chicken from pan. Set aside.
Add beef broth to the pan the chicken was cooked, scraping the bits from the bottom of the pan. Add cornstarch and stir until thicken.
Add cooked onions back to the pan ( with the broth) and stir until combined. Add chicken breast back to the pan and place on top of the onions.
Spoon broth of chicken.
Place shredded cheese over the chicken and cover till the cheese melts.