This is becoming one of our favorite meals, although the more I make it the more I change it up a bit to make it lighter and faster. Usually I cook the sliced onions until they are translucent in just a tiny bit of butter, and then add a tablespoon of sugar and balmic vinegar. While that is cooking, I will dip the chicken in the egg, and then dredge in flour. Next, salt and pepper the chicken and brown on each side in a tiny bit of olive oil. In a casserole dish, I will lay the chicken, Brie, and top off with onions and bake all of that. While that is in the oven, I will make the sauce. I have never had any problems with the sauce... and I think it adds a lot to the meal.
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This is becoming one of our favorite meals, although the more I make it the more I change it...