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Optional: Fresh thyme or parsley and cracked black pepper for topping.
Preheat oven to bake at 400 degrees. In a large oven-safe skillet over medium-high heat, melt butter. Add onions and 3 TBS beef broth and saute until browned and very tender stirring occassionally (about 15-18 minutes), careful not to burn. Use tongs to transfer to a bowl and set aside. While onions are cooking, prepare the chicken by drizzling with oil. Then, season with salt and pepper to taste and add herbs. Using same pan you cooked onions in (without cleaning it), cook chicken 4-5 minutes on each side until browned. If chicken is not cooked through, that is okay. Transfer chicken to a plate and cover to keep warm. Return onions to the pan. Sprinkle flour over the onions and stir for 1 minute over medium-high heat. Add beef broth and continue to cook, stirring, until mixture comes to a boil. Season with salt and pepper to taste. Return chicken to pan and spoon some of the sauce over each piece of chicken. Top each piece of chicken with one slice of provolone and one slice of swiss. Place skillet in preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted. Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper and serve.