“I love cooking with wine. Sometimes I even put it in the food.” ~ W.C. Fields
3 Tablespoons of olive oil
1/2 teaspoon minced garlic
to a large skillet over a medium-high flame. When the garlic starts to brown, add the chicken to the pan. Cook until white through – about 8 minutes per side.
Add 1 Mexican onion, sliced into rings, (or 1 leek, or 3 green onions), stirring until it begins to soften. Reduce heat to medium heat. (It’s up to you whether you remove the chicken from the pan, or not, but if you do, place it in a warm oven while you make the sauce.)
1 cup of chicken broth.
Continue to stir until sauce thickens, turning chicken to coat.
Place one slice of mild white cheese (we used Havarti) on chicken and cover until it melts. Cut chicken in half, place on dinner plates and cover with sauce.