Cut the chicken into 2-3 thinner slices. Place in between saran wrap and pound it to ¼ inch thick.

Pat the chicken dry and sprinkle each side with salt, pepper, garlic powder, and Italian seasoning. Combine the flour and Parmesan cheese and dredge the chicken in it.

Heat 3 Tbsp. oil and 1 Tbsp. butter over medium-high heat. Sear the chicken for about 3 minutes/side, until a nice golden crust has developed.

Set the chicken aside and tent with foil. If it’s not cooked all the way through, it will finish cooking in the oven.

Slice the onions to even ¼ inch slices.

Melt 2 Tbsp. butter and 1 Tbsp. olive oil over medium heat. Use a silicone spatula to clean the chicken remnants from the bottom of the skillet.

Add the sliced onions and toss to coat. Soften for 5 minutes. Add soy sauce, rosemary, thyme, and sage.

Cover and reduce heat to low. Cook for 30 minutes, stirring occasionally.

Remove cover and increase heat to medium. Cook for 10 more minutes, stirring frequently.

Preheat oven to 475 degrees.

Add the garlic and white wine to the skillet. Cook uncovered until the wine is almost completely reduced, about 10 minutes.

Add flour and toss to coat. Cook for 1-2 minutes, until raw flour smell is gone.

Add chicken broth, beef broth, and beef bouillon. Increase heat to medium-high and bring the sauce to a gentle boil. Let it thicken and reduce for 3-5 minutes. Remove from heat.

Add the chicken back to the skillet and top with cheese. Bake at 475 for 15-20 minutes, until the top begins to brown and bubble.

Remove from the oven and garnish with fresh thyme. Serve!