French Onion Smothered Chicken with Mushrooms

Preheat your oven to 375.

Heat a large oven-safe pan (such as a cast-iron) over medium-high heat and add in one tbsp. of the butter and the olive oil.  Once the fat has melted and the pan is hot, add in the mushrooms, onion and thyme sprigs.  Season with salt and pepper.

Sauté the veggies for 5-7 minutes, until the mushrooms have given off their water and the onions are browned.  Set the veggies aside, discard the thyme sprigs and return the pan to medium-high heat.

Add the remaining butter and when it’s melted add in the chicken breasts; season with salt and pepper.

Brown the chicken for 2-3 minutes on both sides then set aside.

Drop the heat on the pan to medium and then return the veggies (and all the yummy juices) and add in the flour.  Mix flour around so it looks like wet sand and then let it cook for about a minute to get rid of the raw flour taste.

Stir in the stock, stirring constantly so you don’t get any lumps.  Once the sauce has started to thicken, turn the heat off the pan.

Return the chicken and juices to the pan.  Coat the chicken in the sauce and then transfer the pan to the oven.

Bake for 10-13 minutes but top with the cheese for the final 5 minutes.

Once the chicken has finished baking, let it rest in the pan uncovered for 10 minutes before serving.