Cheesy Portobello Chicken Cutlets with Broccoli

eatingwell.com

Sue

2 tablespoons extra-virgin olive oil, divided

4 chicken cutlets (about 1 pound)

½ teaspoon salt, divided

½ teaspoon ground pepper, divided

1 large head broccoli, cut into 2- to 3-inch spears

¼ cup water

1 cup sliced onion

1 large portobello mushroom cap, stem and gills removed, sliced

2 tablespoons balsamic vinegar

2 tablespoons Worcestershire sauce

1 teaspoon Dijon mustard

2 tablespoons chopped fresh thyme, plus more for garnish

4 ounces sliced Gruyère cheese

Chopped fresh parsley for garnish

Directions at eatingwell.com

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