French Onion Chicken
A deeply flavorful dish made with pan fried chicken breasts, along with a sauce of beautifully caramelized onions, white wine and fresh herbs, plus a blanketing finish of gruyere and parmesan cheese. It's an exceptional entree that's sure to impress!
Servings: 4
Ingredients
- 2 large yellow onions (1 1/3 lbs), halved then thinly sliced 1/6"
- 3 Tbsp butter
- Salt and black pepper
- 1 1/2 tsp minced garlic
- 1 tsp each minced fresh rosemary and thyme
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 2 cups low-sodium chicken broth (homemade is best)
- 1 1/2 tsp cornstarch, mixed with 1 Tbsp low-sodium chicken broth
- 4 (6 oz) chicken breasts, flattened with a meat mallet to even their thickness
- 1/3 cup flour
- 1 Tbsp olive oil
- 3/4 cup (3 oz) shredded Gruyere cheese
- 1/4 cup (.5 oz) finely shredded parmesan cheese
Instructions
- In a heavy bottom 4 quart saucepan melt butter over medium heat. Add onions and 2 pinches of salt and saute 10 minutes, tossing occasionally.
- Reduce heat to medium-low, continue to cook until onions have broken down and caramelized, stirring frequently and scraping up bottom of pan to prevent burning (stir about every 2 to 3 minutes), cooking about 30 more minutes total. Add garlic, rosemary and thyme and cook 1 minute longer.
- Pour in white wine and chicken broth scraping up browned bits from bottom. Bring to a simmer over medium heat, then reduce heat to medium-low and simmer 15 minutes until liquid has reduced and alcoholic scent has cooked off (stir occasionally).
- While the onion mixture is simmering cook the chicken in next step.
- Heat olive oil in a 12-inch skillet over medium-high heat. Season both sides of chicken with salt and pepper, then dredge once piece of chicken at a time in flour, coat both sides and shake off excess. Transfer chicken to skillet.
- Cook chicken until golden brown on each side, and center registers 160 degrees, about 5 to 6 minutes per side.
- Whisk cornstarch and 1 Tbsp chicken broth then pour into reduced onion mixture, cook 30 seconds to thicken, while whisking. Add salt and pepper to taste as needed.
- Pour onion mixture into skillet around the chicken.
- Transfer oven rack near upper 1/3 of the oven and heat broiler. Cover chicken with Gruyere and parmesan cheese, then broil until melted, about 1 minute (keep a very close eye on it so it doesn't burn).
- Spoon some of the onion mixture over chicken when serving.