Split Chicken Breasts Smothered in Mushrooms, Onions and Sage

• Olive Oil
• 4 whole Bone-in, Split Chicken Breasts
• Salt And Pepper
• 2 Tablespoons Butter
• 1 whole Medium Onion, Chopped
• 8 ounces, weight Mushrooms, Chopped
• 13 cups Chicken Broth
• 1/4 teaspoons Thyme
• 6 whole Sage Leaves, Chopped
• 4 ounces, weight Romano Cheese, Shredded

1. Preheat the oven to 425 degrees F.
2. Rub olive oil over each chicken breast and place on a baking sheet.
3. Season liberally with salt and pepper.
4. Roast for 30 minutes or until juices run clear in the thickest part of the breast.
5. Once done roasting, turn the broiler on high.
6. While chicken is cooking, melt butter over medium heat in a large skillet.
7. Add onion and cook until translucent and fragrant.
8. Add in mushrooms and continue to allow the vegetables to sweat, about 5 minutes.
9. Stir in chicken broth, thyme and sage and continue to cook until the broth has evaporated.
10. Top each chicken breast evenly with mushroom and onion mixture.
11. Then top each breast evenly with cheese.
12. Broil for 12 minutes until cheese is completely melted.
13. Top with additional sage, if desired.

olive oil, chicken breasts, salt, butter, onion, weight mushrooms, chicken broth, thyme, sage, romano cheese

Taken from tastykitchen.com/recipes/main-courses/split-chicken-breasts-smothered-in-mushrooms-onions-and-sage/ (may not work)