1 tbsp extra virgin olive oil
4 chicken breast fillets
2 large brown onions, thinly sliced
1 tbsp fresh thyme leaves
1 1/2 tbsp cornflour
1 1/2 cups Massel Beef Style Liquid Stock
2 tsp Worcestershire sauce
125g gruyère cheese, coarsely grated
2 tbsp chopped fresh flat-leaf parsley leaves
Steamed green beans, to serve
Crusty bread, to serve
- Heat oil in a large ovenproof frying pan over medium-high heat. Add chicken. Cook, turning, for 8 to 10 minutes or until chicken is just cooked through. Transfer to a plate.
- Melt butter in the same pan over medium-high heat. Add onion and thyme. Cook, stirring, for 10 to 12 minutes or until golden brown and caramelised. Blend cornflour with 1/4 cup stock in a small bowl until smooth. Add remaining 1 1/4 cup stock and Worcestershire sauce to pan. Simmer, uncovered, for 2 minutes. Add cornflour mixture to pan. Season with pepper. Cook, stirring, for 2 minutes or until sauce thickens. Preheat grill.
- Add chicken to pan. Cook, turning, for 2 minutes or until heated through. Top chicken with cheese. Grill for 5 minutes or until cheese is melted. Sprinkle with parsley. Serve with beans and bread.