FRENCH ONION CHICKEN #healthydinner #chicken

FRENCH ONION CHICKEN #healthydinner #chicken

Lumps of chicken hurled in a thick french onion sauce stacked with sautéed Vidalia onions and liquefied Swiss cheddar. This is extraordinary served over cuts of french bread, egg noodles or rice.

Quite a while back I was not a devotee of French Onion Soup. It's entertaining in light of the fact that it wasn't that I didn't care for it, I just never attempted it. One day I folded lastly attempted it. It was groundbreaking. For what reason did I hold up so long to attempt a warm bowl of French Onion Soup stacked with delicate onions, a thick cut of hard bread finished with ooey, gooey liquefied cheddar.

Presently it's one of my most loved soups, particularly in the fall. I want to make it on a cool fall Sunday while we are watching football. It's only one of those exemplary solace sustenances that never gets old.

FRENCH ONION CHICKEN #healthydinner #chicken

Also try our recipe : Western Omelet Quiche #omelet #dinner

Ingredients :
  • 2 pounds Vidalia onions peeled and sliced
  • 1/3 cup olive oil
  • 2 teaspoons balsamic vinegar
  • 2 pounds boneless skinless chicken breast, cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 2 cups beef broth
  • 2 tablespoons all-purpose flour
  • 1 cup shredded Swiss cheese
  • 1 baguette sliced

Instructions :
  1. Heat 1/4 cup olive oil in a large oven safe skillet over medium heat.
  2. Add onions and stir to coat with oil. Sprinkle with a pinch of salt.
  3. Cook onions, stirring occasionally to avoid burning until onions are tender and slightly caramelized, about 20 minutes.
  4. Stir in balsamic vinegar and cook for another 1-2 minutes.
  5. Place cooked onions in a small dish and set aside.
  6. Return skillet to stove over medium heat and add remaining olive oil.
  7. Season chicken with salt, pepper and thyme.
  8. Add chicken and cook until all sides are brown and cooked thoroughly.
  9. Remove chicken from skillet.
  10. Increase temperature to high. Add in beef broth and deglaze skillet.
  11. Reduce temperature back to medium. Gradually whisk in flour until broth is thicken. Season with a pinch of salt, pepper and thyme.
  12. Stir in cooked chicken and onions until combined with beef gravy.
  13. Sprinkle with Swiss cheese and place in a 350 degree oven for about 10 minutes until cheese in melted and bubbly.
  14. Sprinkle with a pinch of thyme if desired.
  15. To serve, place a few baguette slices in a shallow bowl. Top with chicken and gravy. Serve warm.
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