French Onion Chicken
3 words: French. Onion. Chicken. The sauce comes together in one pan and does not require babysitting. Just be sure to use a saucepan that has a lid; you’ll need to keep the onions covered to allow them to cook down & caramelize.
This was the perfect weeknight dinner, and made for great leftovers for lunch at work the following day; just reheat in the microwave to get that mozzarella nice & melty again.
Pair with a carb or starch of choice- egg noodles, pasta, rice, potatoes — I had mine over homemade mashed potatoes.
Also, feel free to use whatever cheese you have or normally like on your French onion soup — you can do mozzarella, Swiss, gruyere, etc.
INGREDIENTS
1 package (~1+ lb) boneless, skinless chicken breast, sliced thinly to create thinner cutlets; Tenderize well.
2 large onions, thinly sliced
2 cups beef broth
1/2 stick (4 tbsp) sweet cream unsalted butter
1 tbsp Worcestershire sauce
2 tbsp (all-purpose) flour
1 cup shredded cheese of choice (I used pre-shredded, part-skim mozzarella)
Salt, pepper, and thyme to taste
INSTRUCTIONS
Preheat your oven to 350F. In the meantime, prep your ingredients (chicken & sliced onions).
Place the chicken out evenly across a lightly greased/nonstick baking sheet. Place in the oven for about 20-25 minutes, until cooked to an internal temperature of at least 165 F.
While the chicken is in the oven, heat up a large saucepan and melt 1/2 stick of butter. Once the butter is melted, add your onions, give a quick stir to distribute the butter. Cover and allow to cook down, around 25 minutes, uncovering and stirring once about halfway through).
When the chicken is cooked, remove from the heat source and set to the side. Once the onions are caramelized (around the same time), add 2 tbsp flour & 1 tbsp Worcestershire sauce. Stir together to create a roux.
Add your beef broth and salt, pepper, and thyme to taste. Stir well, cover, and allow to come to a simmer.
When the sauce comes to a simmer, uncover, nestle the chicken into the sauce, sprinkle cheese evenly across the top, and cover until the cheese is melted. Cut the heat, serve and enjoy!
