1. Prepare the Chicken:

• Slice each chicken breast into 2–3 thinner pieces. Place between plastic wrap and pound to about ¼-inch thickness.

• Pat dry and season both sides with salt, pepper, garlic powder, and Italian seasoning.

• In a shallow bowl, mix flour and Parmesan. Dredge chicken in the mixture to coat evenly.

• Heat 3 tablespoons olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear the chicken for about 3 minutes on each side until golden brown. Adjust heat as needed.

• Set chicken aside and tent with foil. It will finish cooking in the oven.

2. Caramelize the Onions:

• In the same skillet, melt 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Use a spatula to loosen browned bits from the pan bottom.

• Add onion slices and stir to coat. Cook for 5 minutes.

• Add soy sauce, rosemary, thyme, and sage. Cover and cook on low heat for 30 minutes, stirring occasionally.

• Uncover and cook for another 10 minutes on medium heat, stirring more frequently, until onions are deeply caramelized.

3. Make the Sauce:

• Preheat oven to 475°F.

• Stir in garlic and cook for 1 minute.

• Sprinkle flour over the onions and stir for 1–2 minutes to remove raw flour taste.

• Pour in beef broth, chicken broth, and add the bouillon cube. Stir well. Bring to a gentle boil and let the sauce thicken for 3–5 minutes. Remove from heat.

4. Assemble and Bake:

• If not using an oven-safe skillet, transfer contents to a baking dish.

• Place the chicken back into the sauce and top with shredded cheese.

• Bake for 15–20 minutes, or until the cheese is bubbly and slightly golden on top.

• Optional: Garnish with fresh thyme and serve warm.