In a large skillet add 2 T. of Oil and 2 T. of butter, sauté onions on low for 15 minutes, until thick and caramelized. Remove. Toss the chicken with 2 T. of flour (or gluten free flour) Add a T. of oil to the skillet on medium heat, cook chicken until browned and done, about 8 min. Add broth and onions. Let broth simmer for about 10 min. Tear pieces of cheese on top of the chicken and then cover so the cheese will melt, about 2 minutes. Serve with steamed or roasted veggies. Option: You can dice your chicken into cubes if you want a shorter cook time and smaller pieces.
