FRENCH ONION CHICKEN

Make this easy and very delicious 1-skillet French Onion Chicken recipe and wow your guests, family & friends (or maybe just yourself!). Tender, seared chicken breasts swimming in thick french onion sauce, topped with melted gruyere cheese, then broiled to a golden brown crusty top. Decadent? sure! but that's why we all love French Onion soup and here, made into a tasty, quick meal with succulent chicken.

Prep Time5

Cook Time30

Total Time35

Course: dinner

Cuisine: American, French

Keyword: Cheese, chicken

Equipment

Cast Iron Skillet

Ingredients

2 1/2 tbs unsalted butter, divided
2 tsp olive oil
4 small chicken breasts, skinless
5 cups white onion, sliced - or about 3 medium onions
2 tbs all-purpose flour
1/2 tsp Sel Magique Classic Blend
1 tsp sugar
1/2 cup cognac
1/4 cup dry white wine (sauvignon blanc, or any white wine that's not sweet)
1 cup beef broth
1 tsp fresh thyme
8 oz gruyere cheese

Instructions

preheat oven to broil
Heat a large skillet with high sides to a medium heat. Season chicken breasts with a pinch of Magique and a little bit of pepper on both sides. Once the skillet is hot, add 1/2 tablespoon of butter and olive oil. Swirl to coat the pan. Sear chicken breasts until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and on to a platter or plate. Cover with foil.
Add remaining two tablespoons of butter to the skillet. Once the butter melts, add the onions. Stir to coat the onions. Add 1/2 tsp Magique and sugar. Stir again. Turn the heat down to medium-low and continue to slowly caramelize the onions. Stir every few minutes. After about 15 minutes, the onions should be golden brown and caramelized. Don't rush this part - slow and steady is the best technique to get your onions soft and tasty.
Stir in the cognac and white wine. Bring the mixture to a boil and then reduce to a simmer. Simmer for 2-3 minutes until the alcohol is cooked off and slightly reduced. Stir in flour. Cook for 1 minute.
Slowly whisk in beef broth. Add thyme. Bring to a boil and reduce to a simmer. Simmer for 3-4 minutes until slightly thicked. Add chicken back to the skillet and nestle in the sauce. Cook for another 2-3 mintues until the chicken is almost all the way cooked through.
Evenly divide the cheese between the four chicken breasts. Place in the oven on the middle rack. Broil untilt the cheese is melted, brown and crisp.
Garnish with sprigs of thyme, serve and enjoy!