FRENCH ONION CHICKEN

Skillet Chicken with Buttery Caramelized Onion Gravy and liquified Cheeses. A simple, flavorful, 30-minute meal!

Ingredients

• 2 giant Sweet Onions (sliced)
• 4 Tablespoons Butter
• (1) 14-ounce will beef stock
• 4 Chicken Breasts (pound to uniform size)
• 2 Tablespoons oil
• 1-2 teaspoons Salt
• 1 teaspoon Pepper
• 1 teaspoon Thyme
• 1 one/2 Tablespoon amylum (or Flour)
• 4 Slices Provolone Cheese
• 4 Slices Swiss or cheese Cheese
• Parsley or contemporary Herbs to garnish
• 1/2 cup sliced cheese Cheese (optional)

Instructions

• Preheat kitchen appliance to four hundred degrees. Heat oven-safe pan over medium-high heat.  Add butter to pan and let soften. Add sliced onions and stir around to coat with butter. still cook, stirring typically, for concerning quarter-hour or till onions square measure clear and softened. 
• Meanwhile, sprinkle chicken breasts with oil, salt, pepper, and thyme. Once onions square measure done preparation, take away onions from the pan and put aside.  Place chicken breasts in pan and cook for five minutes per aspect.  
• Remove chicken from pan and place on a plate. cowl with a towel to stay heat. come back onions to pan and sprinkle the amylum or flour over onions. Stir. Pour in beef stock and use a whisk to stir the mixture and certify the amylum is totally dissolved. 
• Once it's thickened, add the chicken back to pan and spoon sauce everywhere the chicken. high one slice of provolone cheese and one slice of cheese over every misshapenness. Transfer kitchen appliance-safe pan to preheated oven and cook for 8-10 minutes, or till the cheese is liquified and chicken is lyonnaise through. 
• Spoon sauce and onions over the chicken. Garnish with parsley or Italian herbs. 

Recipe Notes

*Adapted from La Creme Diamond State La Crumb


Reference : modernhoney