FRENCH ONION BAKED CHICKEN
FRENCH ONION BAKED CHICKEN
INGREDIENTS
3 tablespoons of oil
2 tsp olive oil
4-5 large yellow or white onions, peeled and cut in half
1/4 tsp black pepper
2 sprigs of fresh thyme (or 1/2 tsp dried)
Chop 3 cloves of garlic
1 tablespoon of balsamic vinegar (or red wine or sherry)
2/3 cup reconstituted sodium beef broth
4 boneless skinless chicken breasts
1/2 teaspoon kosher salt
1/2 tsp black pepper
1/2 tsp dried thyme
1 teaspoon garlic powder
1 cup grated mozzarella or gruyere
1/3 cup grated parmesan (fresh is better)
INSTRUCTIONS
- Heat a large skillet over medium / medium-high heat. Add butter and olive oil and chopped onions. Season with pepper for 1/4 h. L. Add thyme sprigs and cook for 8 minutes, stirring.
- While the onions are cooking, preheat the oven to 400 degrees Fahrenheit and sprinkle a 9x13 "baking dish. Set aside.
- After 8 minutes, reduce the heat in the onion pan to MED / MED-LOW and cook for another 15 minutes or so, stirring occasionally.
- Add garlic, cook for 1 minute. Add balsamic vinegar and 1/3 cup beef broth. Stir and cook for another minute or so, until the onion mixture becomes thick and becomes like jam.
- Add about 1/2 cup of caramelized onion to the baking dish and add the remaining 1/3 cup of beef broth to the dish. Commotion.
- Season the chicken breasts on both sides with salt, black pepper, dried thyme and garlic powder. Place the chicken in a prepared baking dish and cover each breast with a generous spoon of caramelized onion.
- Top chicken and onion with mozzarella and parmesan.
- Bake for 25 minutes, or until the chicken is cooked to an internal temperature of 165 degrees.
NOTES
Caramelized onions can be prepared in 1-3 days and stored in the refrigerator in an airtight container.
ONE PAN VERSION
For this version you will need a frying pan safe for the pan (e.g. cast iron)
Follow steps 1 to 4. Transfer everything except 1/2 cup onion to a plate.
Add the remaining 1/3 beef broth to the pan.
Place flavored chicken breasts on top of onions in a pan.
Top with caramelized onions and cheese.
Bake as indicated in the pan.
Article is adapted from site.