Prepare the Chicken

• Start by slicing the CHICKEN into 2 thinner pieces horizontally to make 6 fillets. Then, sandwich the fillets between sheets of plastic wrap. Using a meat tenderizer, gently pound the chicken until it's about 1/4 inch in thickness. (*Helpful Hint: Using the textured side of the tenderizer can speed up this process.)
• Pat the chicken dry to remove any excess moisture. Then season each side evenly with SALT, PEPPER, ITALIAN SEASONING, HERBES DE PROVENCE, and GARLIC POWDER for flavor.
• In a separate bowl, mix together the FLOUR and PARMESAN cheese. Dredge each piece of chicken in this flour and cheese mixture, ensuring it's well-coated.
• Heat 3 tablespoons of OIL and 1 tablespoon of BUTTER in a pan over medium-high heat. Cook the chicken for approximately 3 minutes on each side until it develops a nice golden crust. Be sure to adjust the heat as necessary during the searing process. If the pan gets too hot, turn the heat down slightly, and then increase it again if needed. Add a bit more olive oil if or as required.
• Once the chicken is seared, remove it from the pan and set it aside. Cover it loosely with aluminum foil to keep it warm. If the chicken isn't completely cooked through at this point, don't worry – it will finish cooking when you bake it in the oven.

Caramelize the Onions

• Melt 2 tablespoons of BUTTER and 1 tablespoon of OLIVE OIL over medium heat. Then, use a silicone spatula to scrape off the chicken remnants (known as "fond") from the bottom of the skillet. Doing this will incorporate more flavor into your sauce.
• Add the sliced ONIONS to the skillet and stir to ensure they are well coated with the butter and olive oil mixture. Allow the onions to soften for about 5 minutes. Then, add WORCESTERSHIRE SAUCE, BALSAMIC VINEGAR, HERBES DE PROVENCE,  SAGE and BAY LEAVES to the mix.
• Cover the skillet and lower the heat to a gentle simmer. Let the mixture cook for 30 minutes, stirring it occasionally to ensure even cooking.
• Remove the cover and raise the heat to medium. Continue cooking for an additional 5-10 minutes.

Make the Sauce

• Set your oven to preheat at 475 degrees Fahrenheit.
• Add the GARLIC and WHITE WINE (or chicken stock) into the skillet. Continue cooking without a cover until the liquid has nearly fully reduced, about 10 minutes.
• Sprinkle the FLOUR over the mixture in the skillet and stir well to coat everything evenly. Cook for 1-2 minutes, or until the raw smell of the flour dissipates.
• Pour in the CHICKEN BROTH, BEEF BROTH, and BEEF BOUILLON into the skillet. Turn up the heat to medium-high and bring the sauce to a gentle boil. Allow it to simmer for 3-5 minutes, or until it thickens and reduces slightly. Then, remove the skillet from the heat.

Bake

• If your skillet is not oven-safe, transfer the sauce to a large oven-safe casserole dish before baking.
• Place the chicken back into the skillet and evenly distribute CHEESE on top. Then, bake it in the oven preheated to 475 degrees Fahrenheit for 10-15 minutes, until you see the cheese turning golden brown and starting to bubble.
• After removing the dish from the oven, garnish with FRESH THYME.
• Serve and enjoy!