French Onion Chicken
$0.00 Cooking Fee
Serving Size: 1 cutlet, about 8 oz
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 servings
Instructions
- In a large nonstick skillet heat the oil over medium heat.
- Add the onions and 1/4 teaspoon salt, increase to medium-high, and cook, stirring frequently, until they start to brown around the edges.
- Turn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.
- If the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.
- In a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.
- Set a large nonstick skillet over medium heat and melt 1 teaspoon butter.
- Dredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.
- Cook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes, until internal temperture reaches 165 degrees F. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.
- Combine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.
- Place the chicke in a baking dish, pour thickened broth over, top with onions and then on top the shredded cheese. Broil until is golden browned and bubbling, about 5 min.
- If not serving immidiatly, broil before serving.
Cook Times
Ingredients
Ingredients
- 3 pound boneless skinless chicken breast for 10 servings, 10 cutlets
- 1.5 tablespoon extra virgin olive oil
- 5 medium yellow onion thinly sliced
- 2.5 tablespoon balsamic vinegar or more as needed
- 2.5 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme or 1.25 teaspoon dried thyme
- 7 ounce Gruyère cheese coarsely grated (about 1 cup for 10 servings)
- 1 cup all-purpose flour or gluten-free flour mix*
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper to taste
- 1.25 teaspoon paprika
- 1.5 tablespoon unsalted butter
- 1.25 cup chicken broth
Cooking Tools Required
12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Potato Masher, Saucepan, Sharp Knives, Tongs, Top StoveReheating/Serving Instructions
Reheat 1 portion for 45 to 60 seconds on high in the microwave
Nutrition
Calories: 342kcal | Carbohydrates: 16g | Protein: 37g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1176mg | Potassium: 776mg | Fiber: 2g | Sugar: 10g | Vitamin A: 445IU | Vitamin C: 11mg | Calcium: 253mg | Iron: 2mg
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