Bistro Chicken

Boneless, skinless chicken breasts (I usually do two, but the amount of sauce could handle probably 4-6 breasts)

chopped onions

flour for dredging

sliced mushrooms

Italian seasoning (or a few shakes of oregano, basil, parsley and garlic powder)

chicken broth

, 8 oz boxed or canned French Onion soup

Swiss or provolone cheese, sliced