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
11/16/2017
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