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FRENCH ONION BAKED CHICKEN


FRENCH ONION BAKED CHICKEN

INGREDIENTS

3 tablespoons of oil
2 tsp olive oil
4-5 large yellow or white onions, peeled and cut in half
1/4 tsp black pepper
2 sprigs of fresh thyme (or 1/2 tsp dried)
Chop 3 cloves of garlic
1 tablespoon of balsamic vinegar (or red wine or sherry)
2/3 cup reconstituted sodium beef broth
4 boneless skinless chicken breasts
1/2 teaspoon kosher salt
1/2 tsp black pepper
1/2 tsp dried thyme
1 teaspoon garlic powder
1 cup grated mozzarella or gruyere
1/3 cup grated parmesan (fresh is better)

INSTRUCTIONS

  1. Heat a large skillet over medium / medium-high heat. Add butter and olive oil and chopped onions. Season with pepper for 1/4 h. L. Add thyme sprigs and cook for 8 minutes, stirring.
  2. While the onions are cooking, preheat the oven to 400 degrees Fahrenheit and sprinkle a 9x13 "baking dish. Set aside.
  3. After 8 minutes, reduce the heat in the onion pan to MED / MED-LOW and cook for another 15 minutes or so, stirring occasionally.
  4. Add garlic, cook for 1 minute. Add balsamic vinegar and 1/3 cup beef broth. Stir and cook for another minute or so, until the onion mixture becomes thick and becomes like jam.
  5. Add about 1/2 cup of caramelized onion to the baking dish and add the remaining 1/3 cup of beef broth to the dish. Commotion.
  6. Season the chicken breasts on both sides with salt, black pepper, dried thyme and garlic powder. Place the chicken in a prepared baking dish and cover each breast with a generous spoon of caramelized onion.
  7. Top chicken and onion with mozzarella and parmesan.
  8. Bake for 25 minutes, or until the chicken is cooked to an internal temperature of 165 degrees.

NOTES

Caramelized onions can be prepared in 1-3 days and stored in the refrigerator in an airtight container.

ONE PAN VERSION

For this version you will need a frying pan safe for the pan (e.g. cast iron)
Follow steps 1 to 4. Transfer everything except 1/2 cup onion to a plate.
Add the remaining 1/3 beef broth to the pan.
Place flavored chicken breasts on top of onions in a pan.
Top with caramelized onions and cheese.
Bake as indicated in the pan.

This article is adapted from this site.

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