French Onion Chicken
French Onion Chicken
Servings
4
Ingredients
- 4 boneless skinless chicken cutlets (16 oz total)
- 2 medium yellow onions thinly sliced
- 1/3 cup sherry or white wine
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- 3 ounces Gruyère cheese coarsely grated (about 1 cup)
- 1 tbsp of flour
- 1 teaspoon kosher salt
- Black pepper, to taste
- ½ teaspoon paprika
- 2 tbsp. of unsalted butter
- 1/3 cup chicken broth
- 1 tbsp olive oil
Instructions
Add 2 tbsps of butter to a cast iron or non-stick skillet. Turn heat on medium-high. Season the chicken breasts with salt, pepper, and paprika. Add them to the pan and cook about 3-5 minutes each side (this is for the thin chicken cutlets, if you are using thicker breasts, cook until white all the way through). Remove the chicken from the pan and set aside.
Peel the onions and cut them in half. Thinly slice each half into thin ⅛ half moon strips. Add the onions to the same skillet that you cooked the chicken in with 1 tbsp of olive oil. Start with the heat on medium-high with the lid on for about 5 minutes. Continue stirring the onions every few minutes, alternating between lid on and off until everything is browned and caramelized (about 20 minutes total). Season with salt, pepper and thyme. Right before the onions are done cooking, add a tbsp of flour. Cook for one minute while stirring, then deglaze the pan with white wine or sherry while scraping up any bits from the bottom of the pan. Cook the wine for a few minutes.
Next, add the chicken broth to the pan and whisk. Add the chicken cutlets back into the pan. Top each one with onions and cheese. Cover with a lid for 3-5 minutes until the cheese has melted. Serve with vegetable or salad of choice!
