Braised French Onion Chicken

• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 large onions, sliced thin
• 4 cloves garlic, minced
• a pinch or two of brown sugar
• sea or kosher salt and fresh black pepper
• 1 teaspoon dried thyme
• 2 cups low-sodium chicken broth
• 2 tablespoons Dijon or stone ground mustard
• 1 + 1/2 pounds chicken cutlets or breasts, cleaned of visible fat and skin
• 1 teaspoon fresh thyme
• 1 cup Swiss or Gruyere cheese, shredded
• cooked couscous, rice, quinoa, mashed potatoes or egg noodles, for serving

1. In a large heavy-bottomed oven-proof skillet melt butter over medium-low heat; add oil and onions, season lightly with salt, pepper and a pinch of sugar. Cook onions 50-55 minutes until they are caramel brown in color, stirring often. If pan becomes too dry during the process add a small pat of butter. Season well with salt and pepper; add garlic and dried thyme, saute until garlic is fragrant. Slowly stir in chicken broth scraping up the stuck bits from the bottom of the pan, then add mustard; season again with salt and pepper and bring to a simmer.
2. Nestle the chicken cutlets/breasts into the pan and cover. Simmer 15 minutes for cutlets, 25-30 for breasts or until they reach an internal temperature of 165-174 degrees F.
3. Move oven rack to second from the top and turn on broiler. Sprinkle the fresh thyme over top of the chicken then the cheese. Place under broiler and check every minute, when cheese is melted with golden spots remove. Serve over top of cooked couscous, rice, mashed potatoes, a grain like quinoa or egg noodles with crusty bread for sopping up the lovely juices.