Ingredients
3 large Chicken Breasts, sliced in half
3 tbsp Butter
1 tsp Minced Garlic
2 large Sweet Onions, thin sliced
21 oz Condensed French Onion Soup
1 tbsp Cornstarch
1 tbsp Water
6 slices Provolone Cheese
Directions
- Melt butter in large skillet over medium heat.
- Add garlic and sliced onions to pan and cook until lightly carmelized.
- Remove onion from pan and set aside,
- Cook chicken breasts for about 5 minutes on each side.
- Add soup and return onions to pan and continue on medium heat for 20-25 minutes.
- Remove breasts and place on baking sheet.
- Top each with a slice of provolone and broil until melted.
- Stir together cornstarch and water to make a slurry and add to pan, stirring until blended.
- Return breasts to pan until ready to serve.