Bistro French Onion Chicken

• 1 large sweet onion, thinly sliced
• 3 teaspoons canola oil, divided
• 2 teaspoons brown sugar
• 2 teaspoons balsamic vinegar
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/2 cup reduced-sodium chicken broth
• 4 slices French bread baguette
• 1/4 cup shredded Swiss cheese

1. In a
2. , cook and stir onion in 1 teaspoon oil over medium-low heat for 10 minutes. Stir in brown sugar and vinegar; cook 5-10 minutes longer or until tender and golden brown. Remove and keep warm.
3. In the same skillet, brown chicken in remaining oil on both sides. Add broth, stirring to loosen browned bits from pan. Transfer to an 11x7-in. baking dish coated with cooking spray; top with onion mixture. Place a baguette slice over each chicken breast; sprinkle with cheese.
4. Cover and bake at 350u0b0 for 15 minutes. Uncover, bake 3-5 minutes longer or until a thermometer reads 170u0b0.

sweet onion, canola oil, brown sugar, balsamic vinegar, chicken breast halves, chicken broth, bread, swiss cheese

Taken from www.tasteofhome.com/recipes/bistro-french-onion-chicken/ (may not work)