FRENCH ONION CHICKEN
FRENCH ONION CHICKEN
It’s officially cooled off in Arizona! It is a MIRACLE! It’s been overcast and rainy all day long and I am loving every minute of it. It is hard to feel like it’s Fall when it is 105 degrees outside. I will take a day in the 70’s all day long.
Since we are dreaming about sweaters and cozy foods, I have to share a warm, comforting chicken dish that will be sure to please your people. It’s what you want in comfort food — flavorful and filling.
Ingredients
- 2 large Sweet Onions (sliced)
- 4 Tablespoons Butter
- (1) 14-ounce can Beef Broth
- 4 Chicken Breasts (pound to uniform size)
- 2 Tablespoons Olive Oil
- 1-2 teaspoons Salt
- 1 teaspoon Pepper
- 1 teaspoon Thyme
- 1 1/2 Tablespoon Cornstarch (or Flour)
- 4 Slices Provolone Cheese
- 4 Slices Swiss or Mozzarella Cheese
- Parsley or Fresh Herbs to garnish
- 1/2 cup Shredded Parmesan Cheese (optional)
Instructions
- Preheat oven to 400 degrees. Heat oven-safe skillet over medium-high heat. Add butter to skillet and let melt. Add sliced onions and stir around to coat with butter. Continue to cook, stirring often, for about 15 minutes or until onions are translucent and softened.
- Meanwhile, sprinkle chicken breasts with olive oil, salt, pepper, and thyme. Once onions are done cooking, remove onions from the skillet and set aside. Place chicken breasts in pan and cook for 5 minutes per side.
- Remove chicken from skillet and place on a plate. Cover with a paper towel to keep warm. Return onions to skillet and sprinkle the cornstarch or flour over onions. Stir. Pour in beef broth and use a whisk to stir the mixture and make sure the cornstarch is completely dissolved.
- complete instruction CLICK HERE
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