Pan seared chicken breast in a french onion soup sauce topped with gruyere cheese.

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Name: French Onion Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/3 cup Extra virgin olive oil; 2 pounds Sweet onion 4 med/large onion; 1 teaspoon Sea Salt; 1 teaspoon Dried thyme; 2 teaspoon Balsamic Vinegar; 2 teaspoon Worcestershire sauce; 2 teaspoon Soy sauce; 1/4 cup Extra virgin olive oil; 4 whole Boneless chicken breasts Cut in half and beat to same thickness, season with salt / black pepper / thyme; 2 tablespoon All purpose flour; 2 cups Beef stock; 2 cups Gruyere cheese Can use 8 slices Gruyere if available

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INGREDIENTS

1/3 cup Extra virgin olive oil
2 pounds Sweet onion ; 4 med/large onion
1 teaspoon Sea Salt
1 teaspoon Dried thyme
2 teaspoon Balsamic Vinegar
2 teaspoon Worcestershire sauce
2 teaspoon Soy sauce
1/4 cup Extra virgin olive oil
4 whole Boneless chicken breasts ; Cut in half and beat to same thickness, season with salt / black pepper / thyme
2 tablespoon All purpose flour
2 cups Beef stock
2 cups Gruyere cheese ; Can use 8 slices Gruyere if available

INSTRUCTIONS

Cut whole chicken breasts in half, place in a zip loc bag and pound lightly to make all the same thickness. Season with salt, black pepper and dried thyme. Set aside.

Add 1/3 cup olive oil, onions, salt, and thyme to heavy bottom skillet. Cook over med-high heat while stirring occasionally until onions have caramelized (turned slightly brown). Stir more often once onions start sticking, do not let the onions burn. Once onions are a light brown color (about 30-40 minutes), add balsamic vinegar, worcestershire sauce, and soy sauce stirring until well blended. Remove from skillet and set aside.

Add 1/4 cup olive oil to skillet over high heat, add chicken breasts and brown on each side (approximately 3-4 minutes per side). Remove from skillet and set aside.

Add flour to skillet, whisk to pickup remaining oil in skillet (add a small amount of olive oil to wet the flour if needed). Whisk for 1 minute, add beef stock and whisk until it returns to a simmer and has thickened. Once thickened, add caramelized onion mixture into the skillet with the beef stock and stir to fully incorporate. Simmer for 2-3 minutes stirring lightly. Adjust salt and pepper to taste.

Pour beef stock/onion mixture into a 13" x 9" glass baking disk, place the 8 sauteed chicken breast pieces on top of the mixture, top chicken breasts with gruyere cheese. Bake at 350degF convection for 20 minutes or until cheese has just started to brown. Remove from oven and serve.

NOTES

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French Onion Chicken

1/3 cup Extra virgin olive oil
2 pounds Sweet onion 4 med/large onion
1 teaspoon Sea Salt
1 teaspoon Dried thyme
2 teaspoon Balsamic Vinegar
2 teaspoon Worcestershire sauce
2 teaspoon Soy sauce
1/4 cup Extra virgin olive oil
4 whole Boneless chicken breasts Cut in half and beat to same thickness, season with salt / black pepper / thyme
2 tablespoon All purpose flour
2 cups Beef stock
2 cups Gruyere cheese Can use 8 slices Gruyere if available

Cut whole chicken breasts in half, place in a zip loc bag and pound lightly to make all the same thickness.  Season with salt, black pepper and dried thyme.  Set aside.

Add 1/3 cup olive oil, onions, salt, and thyme to heavy bottom skillet.  Cook over med-high heat while stirring occasionally until onions have caramelized (turned slightly brown).  Stir more often once onions start sticking, do not let the onions burn.  Once onions are a light brown color (about 30-40 minutes), add balsamic vinegar, worcestershire sauce, and soy sauce stirring until well blended.  Remove from skillet and set aside.

Add 1/4 cup olive oil to skillet over high heat, add chicken breasts and brown on each side (approximately 3-4 minutes per side).  Remove from skillet and set aside.

Add flour to skillet, whisk to pickup remaining oil in skillet (add a small amount of olive oil to wet the flour if needed).  Whisk for 1 minute, add beef stock and whisk until it returns to a simmer and has thickened.  Once thickened, add caramelized onion mixture into the skillet with the beef stock and stir to fully incorporate.  Simmer for 2-3 minutes stirring lightly.  Adjust salt and pepper to taste.

Pour beef stock/onion mixture into a 13" x 9" glass baking disk, place the 8 sauteed chicken breast pieces on top of the mixture, top chicken breasts with gruyere cheese.  Bake at 350degF convection for 20 minutes or until cheese has just started to brown.  Remove from oven and serve.

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Nutrition

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Serving Size: 1 Serving (532g)
Recipe Makes: 8 Servings

Calories: 390
Calories from Fat: 163 (42%)

Amt Per Serving		% DV

	Total Fat 18.1g	24 %
	Saturated Fat 6.6g	33 %
	Monounsaturated Fat 8.7g
	Polyunsanturated Fat 1.6g
Cholesterol 98.1mg		30 %
Sodium 885.4mg		31 %
Potassium 1018.6mg		27 %
Total Carbohydrate 14.6g		4 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 13.2g
Protein 41.7g		60 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 390

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