▢4 boneless skinless chicken breasts
▢1/2 tsp kosher salt or to taste
▢1/4 tsp ground pepper
▢2 tsp dried herbs de Provence
▢2 tbsp flour
▢3 tbsp olive oil divided
▢2 large onions sliced into rings, 1⁄4-inch thick
▢4 garlic cloves pressed or minced
For the sauce:
▢2 cups chicken broth
▢3 tbsp coconut aminos
▢2 tbsp flour GF if needed
▢1 cup grated Gruyere cheese
▢2 tbsp minced fresh parsley to garnish

Rub the chicken with salt, pepper, and herbs de Provence, then dredge into the flour to coat all sides.
Heat half of the oil in a large pan over medium heat. Sear the chicken breast for 3-4 minutes per side, until golden. Set aside on a plate.
To the same heated skillet add the remaining oil. Cook the onions over medium heat, stirring occasionally, for 12-15 minutes, or until the onions are caramelized into a browned color. Over the last minute or so, stir in the garlic.
Once the onions are caramelized, add the chicken broth and deglaze the pan.
Preheat the oven to 400 degrees F. Meanwhile, in a small bowl, whisk the coconut aminos with the flour until there are no visible lumps.
Once the sauce bubbles, stir in the amino-flour mixture. Allow the sauce to cook for 3-4 minutes, or until it starts to thicken.
Return the chicken to the pan and spoon over the sauce. Top with grated cheese and bake for 10-12 minutes, or until the chicken is cooked through and the cheese on top is melted. Garnish with minced fresh parsley and enjoy!

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