resh thyme or parsley and cracked black pepper for topping (optional)
Instructions
Preheat oven to bake at 400 degrees OR broil on
low. In a large oven-safe skillet (see note)
over medium-high heat, melt butter. Add onions
and 3 tablespoons beef broth and saute onions
for 3-4 minutes until translucent. Continue to
cook, stirring occasionally so the onions don't
burn, for about 15 minutes longer until browned
and very tender. Use tongs or a fork to
transfer to a bowl and cover to keep warm.
While onions are cooking, prepare the chicken
by drizzling with oil, then seasoning with salt
and pepper (to taste) and Italian herbs. Once
onions have finished cooking and are removed
from the pan, cook chicken for 4-5 minutes on
each side (don't clean out the pan between the
onions and chicken) until browned on both
sides. (Chicken may not be fully cooked through
yet, that is okay).
ansfer chicken to a plate and cover to keep
warm and return the onions to the pan. Sprinkle
flour over the onions and stir for 1 minute
over medium-high heat. Add beef broth and
continue to cook, stirring throughout, until
mixture comes to a boil. Season with salt and
pepper to taste. Return chicken to pan and
spoon some of the sauce over each piece of
chicken.
op chicken with one slice of provolone each,
then one slice of swiss, then ¼ of the parmesan
cheese. Transfer skillet to your preheated oven
and cook for about 10 minutes until chicken is
cooked through completely and cheeses are
melted.
Spoon some of the onions and gravy over the top
of the chicken, garnish with thyme or parsley
and cracked black pepper, and serve.
Originally Submitted
11/15/2017
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