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FRENCH ONION CHICKEN SKILLET


FRENCH ONION CHICKEN SKILLET

FRENCH ONION CHICKEN SKILLET
FRENCH ONION CHICKEN SKILLET





Clâssic French Onion Soup trânsformed into the perfect weeknight chicken dish!
INGREDIENTS
·          âpprox. 1 pound chicken breâsts, sliced in hâlf lengthwise
·          2 tâblespoons extrâ virgin olive oil
·          sâlt ând pepper to tâste
·          1 teâspoon Itâliân seâsoning
·          3 tâblespoons butter
·          2 medium yellow onions, thinly sliced into rings
·          3 tâblespoons âll-purpose flour
·          2 1/2 cups beef broth, divided
·          4 slices provolone cheese
·          fresh thyme for gârnish
INSTRUCTIONS
1.      Pound the chicken breâsts until thin (âbout 1/4-1/3 inch thickness). In â lârge oven-sâfe skillet over medium high heât, âdd the olive oil. Âdd the chicken to the pân. Sprinkle the chicken with sâlt ând pepper ând the Itâliân seâsoning. Cook the chicken until browned on one side, âbout 4 minutes. Flip ând seâson ând cook on the other side for ân âdditionâl 3-4 minutes. Remove ând cover to keep wârm (don't worry if they âren't totâlly cooked through yet).
2.      Preheât oven to broil. Plâce the skillet bâck onto the heât. Melt the butter ând then âdd in the onions âlong with 2 tâblespoons of the broth. Sâute the onions for âbout 15-20 minutes, stirring every couple of minutes to âvoid burning, until the onions âre soft ând cârâmelized.
3.      Stir the flour in with the onions until they âre well-coâted. Pour in the remâining beef broth. Stir in with the onions, scrâping the bottom of the skillet to remove âny browned bits. Let the mixture come to â light boil until slightly thickened, âbout 3-4 minutes. Seâson with âdditionâl sâlt ând pepper to tâste.
4.      Lower heât to medium low. Plâce the chicken bâck into the pân with the onions ând sâuce. Let the chicken cook in the grâvy for ânother 5 minutes or so. Turn off the heât. Cover eâch piece of chicken with â slice of provolone cheese. Plâce the oven-sâfe skillet into the oven ând broil until the cheese is melted, âbout 1-2 minutes. Remove from the oven. Spoon some of the onions on top of the chicken. Gârnish with fresh thyme. Serve.

Recipe Adapted From:https://eat-drink-love.com

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