Cheesy Portobello Chicken Cutlets with Broccoli

Ingredients

• 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

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