French Onion Chicken

 


INGREDIENTS

French Onions: 

  • 1 tablespoon of butter
  • 2 medium sliced onions, yellow or white
  • 3 tablespoons beef broth

Chicken and Sauce: 

  • 4  boneless skinless chicken breasts 
  • 2 teaspoons of olive oil
  • Salt and pepper
  • 1 cup of fat-free beef broth (reduced sodium)
    • 2 tablespoons of arrowroot
  • 4 slices of Sargento Ultra Thin provolone cheese slices
  • 2 tablespoons of freshly chopped chives (optional)

INSTRUCTIONS

  1. Add butter to pan. Melt.
  2. Add sliced onions and 3 tablespoons of beef broth.
  3. Cook the onions on low heat (between 1 and 5) for 20 to 30 minutes or until they are caramelized.
  4. Remove the onions from the pan and transfer them to a dish.
  5. In order for the chicken to cook evenly all at once, the thickness of each chicken breast should all be the same size. Pound them out evenly with a rolling pin or meat Mallet.
  6. Season chicken with salt, pepper, and olive oil. Add the chicken to the skillet and cook 5 to 7 minutes on each side. When chicken is done it should register at 165 degrees or no longer be pink in the middle. If the chicken is not done cooking yet, it will continue cooking when you place it back in with the sauce.
  7. Remove the chicken from the skillet and set them aside.
  8. Add the French onions to the skillet again with 2 tablespoons of cornstarch and 1 cup of beef broth. Whisk until everything is combined. The sauce should start to thicken after 2 minutes.
  9. Place the chicken back in the skillet and let it continue cooking in the sauce. 3 to 4 minutes.
  10. Lay one slice of provolone cheese on top of each chicken breast and cover the pot with a lid. Melt the cheese with the lid on top.
  11. Garnish the chicken with more cracked black pepper or chives.
  12. Serving Size: 1 chicken breast/1 slice of cheese 



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