Fresh chopped herbs such as thyme, parsley or rosemary
Instructions
Preheat oven to 375 degrees F.
Drizzle a large ovenproof skillet with oil; set to medium-high heat. Sprinkle chicken with salt, pepper and Italian seasoning. Cook chicken in skillet for 3-4 minutes on each side, until browned (chicken will not be fully cooked yet). Remove chicken pieces from skillet and place on a plate.
Whisk in flour, remaining 3/4 cup broth and Marsala cooking wine. Cook until bubbly and sauce has thickened, 3-4 minutes.
Arrange chicken pieces in the skillet. Top each with 1 slice provolone and 1 slice Swiss cheese. Transfer skillet to preheated oven. Cook for about 10 minutes, until chicken is completely cooked and cheese is melted.
Spoon the caramelized onions and gravy over top of the chicken. Garnish with chopped herbs and serve.
Enjoy!
Notes
For the Italian seasoning, you can substitute 1/4 teaspoon dried basil, 1/4 teaspoon dried thyme, and 1/2 teaspoon dried oreganoIf you don't have an ovenproof skillet, use a regular skillet first, then transfer to a deep baking dish to finish cooking in your oven.Disclosure: This recipe was created for Holland House Cooking Wines. All opinions are my own.