Chicken French Onion Skillet
Source: Found on Pinterest
If you like French onion soup, you'll love this chicken
Ingredients
- 5 Tbls. extra virgin olive oil, divided
- 1 lb. vidalia onions, sliced
- 1 t. balsamic vinegar
- 1 lb. boneless, skinless chicken breasts or thighs (or mix of both)
- 1/4 t. dried thyme
- ΒΌ t, dried sage
- kosher salt and freshly ground pepper, to taste
- 1 c. beef broth (save 2 tablespoons)
- 1 Tbls. unbleached all-purpose white flour
- 1/2 c. Swiss cheese, grated
Instructions
Heat 1 tablespoons olive oil in a large, oven-proof pan or skillet over medium heat. Add onions, season with salt and cook, stirring occasionally, for 15-20 minutes, or until softened and caramelized.
Add balsamic vinegar and cook for another 3-5 minutes or until darkened, but not burned.
Remove onions from heat and transfer to a medium bowl.
Heat remaining olive oil in skillet and raise heat to medium-high.
Season chicken breasts with salt, pepper, thyme and sage, then place in skillet and sear on both sides until golden brown. Remove chicken from heat and set aside.
Pour beef broth (remove 2 tablespoons) into skillet and bring mixture to a boil, scraping up stuck bits from the bottom of pan.
Whisk 1 tablespoon of flour and 2 tablespoons of reserved beef broth to make a paste. (if you add flour directly into pan with all of the beef broth, it will clump up)
Return heat to medium-low and whisk in flour and broth mixture, stirring until smooth. Cook for 5-7 minutes, or until mixture has thickened. Taste and adjust seasoning, if necessary.
Return chicken and onions to pan, stir together with beef gravy, then top with grated Swiss cheese.
Transfer skillet to oven and cook until cheese is melted and bubbly, and chicken is cooked through.
Remove from oven and serve hot. Enjoy!
NOTE: You can easily double this recipe to serve more