In a saute pan over medium heat add the oil. Allow it to get hot, which will take 2-3 minutes.

Season the chicken with 1 teaspoon of pepper, ½ teaspoon of salt, and garlic powder.

Once the oil is hot add the chicken.

Cook the chicken for 4 minutes. Flip over and cook the chicken for an additional 4-7 minutes or until the juices run clear. You want an internal temperature of the chicken at 165°.

Transfer the chicken to a plate.

To the saute pan add the onions, 3 tablespoons butter, 1 teaspoon of pepper, and ½ teaspoon salt. Deglaze the pan as you are mixing the onions.

Stir for 12-18 minutes or until the onions have caramelized and are the perfect golden brown color. Medium-low heat is best so the onions don’t burn. If you cook the onions for 12 minutes the onions will give off more acid and they will have crunch. If you cook them longer they will be softer and milder in flavor.

Add the wine and garlic to the saute pan. Stir for 2 minutes.

Add the Worcestershire, balsamic vinegar, oregano, paprika, thyme, and sage. Mix until combined.

Add the flour and 2 tablespoons of butter to the saute pan. Stir for 3 minutes to allow the flour to cook out.

Add 1 cup of beef broth to the saute pan. Stir until you have a thick sauce and the consistency you like. You can add ⅛ of a cup of broth at a time if you don’t want a thicker sauce.

Taste to see if more salt and pepper is needed.

Transfer the chicken back to the saute pan.

With a spoon, cover the chicken with the sauce and onions.

Top the chicken with the grated gruyere cheese.

Turn off the heat and cover the saute pan with a lid until the cheese is melted.

Top with fresh thyme.