Ingredients
4 boneless skinless chicken cutlets, (16 to 20 ounces total)
2 teaspoons olive oil
2 medium yellow onions, thinly sliced
1 tablespoon balsamic vinegar, or more as needed
1 tablespoon Worcestershire sauce
½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
3 ounces Gruyère cheese, coarsely grated (about 1 cup)
½ cup all-purpose flour, or gluten-free flour mix*
1 teaspoon kosher salt
pepper, to taste
½ teaspoon paprika
2 teaspoons unsalted butter
1/2 cup chicken broth
