French Onion Chicken www.facebook.com 37 mins Pick the duration units Minutes Hours Serves 4 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Add half of the butter and oil to a large oven-safe pan over medium heat then add the sliced onion. Fry for 15 mins, stirring somewhat frequently, until the onions turn soft and golden. Stir in the balsamic vinegar and 1/8 tsp salt and pepper then turn the heat to medium-low. Continue gently frying the onions until very soft and sticky/sweet (approx 20 mins). 2. Meanwhile, horizontally slice each chicken breast right through the centre to create 4 even-sized breasts. Season with salt, garlic powder, thyme & pepper. 3. Remove the onions from the pan and wipe out the pan if needed. Raise the heat to medium-high and add the remaining oil and butter. Add the chicken and fry both sides for a few mins until golden on the outside and just about cooked through the centre. Remove and place on a plate to one side then turn the heat to medium-low. 4. Add the onions back to the pan and stir in the flour. Gradually pour in the stock, stirring as you go to avoid lumps, then stir in the Worcestershire sauce and the resting juices from the chicken. Check for seasoning then add the chicken back in the pan. 5. Spoon some of the onions then top with gruyere. Place under the grill/broiler just until the cheese melts then remove immediately so you don’t overcook the chicken. 6. Spoon over some more of the onions, garnish with chives then serve up & enjoy! 1. Add half of the butter and oil to a large oven-safe pan over medium heat then add the sliced onion. Fry for 15 mins, stirring somewhat frequently, until the onions turn soft and golden. Stir in the balsamic vinegar and 1/8 tsp salt and pepper then turn the heat to medium-low. Continue gently frying the onions until very soft and sticky/sweet (approx 20 mins). 2. Meanwhile, horizontally slice each chicken breast right through the centre to create 4 even-sized breasts. Season with salt, garlic powder, thyme & pepper. 3. Remove the onions from the pan and wipe out the pan if needed. Raise the heat to medium-high and add the remaining oil and butter. Add the chicken and fry both sides for a few mins until golden on the outside and just about cooked through the centre. Remove and place on a plate to one side then turn the heat to medium-low. 4. Add the onions back to the pan and stir in the flour. Gradually pour in the stock, stirring as you go to avoid lumps, then stir in the Worcestershire sauce and the resting juices from the chicken. Check for seasoning then add the chicken back in the pan. 5. Spoon some of the onions then top with gruyere. Place under the grill/broiler just until the cheese melts then remove immediately so you don’t overcook the chicken. 6. Spoon over some more of the onions, garnish with chives then serve up & enjoy! Add Direction Ingredients 2 tbsp Butter 1 tbsp Olive Oil 2 large White Onions 1 tbsp Balsamic Vinegar 2 x 250g Chicken Breasts 1 /2 tsp Salt 1 /4 tsp Dried Thyme 1 /4 tsp Black Pepper 1 /4 tsp Garlic Powder 1 tbsp Plain Flour 240 ml Beef Stock 1 /2 tsp Worcestershire Sauce 100 g Gruyere 1 Fresh Chives - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment large oven-safe pan Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
