Recipe Details | Rick's Cooking School

Ingredients

• 3 tablespoons butter
• 2 pounds onions, sliced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 2 tablespoons flour
• 2 cups beef broth or chicken broth
• 1 tablespoon olive oil
• 1 pound chicken breasts or thighs (optionally boneless and skinless)
• salt and pepper to taste
• 1 tablespoon balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 cup gruyere, grated