French Onion Chicken
Ingredients
- 5 tablespoons unsalted butter
- 1 1/4 pounds chicken breast
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon ground black pepper
- 3 cups sweet onion
- 1 tablespoon light brown sugar
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 2 teaspoons fresh thyme
- 4 ounces Swiss cheese, shredded
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Instructions
- Melt 1 tablespoon of the butter in a medium (about 10-inch) oven-safe skillet over medium heat. Season the chicken tenderloins all over with 1 teaspoon of salt and 1/4 teaspoon of pepper.,Add the chicken in a single even layer to the skillet. Cook, turning as needed, until lightly browned, about 6 minutes total. Remove from skillet, place on a plate, and set aside. It’s okay if they are not cooked through—they will finish cooking later. Do not wipe the skillet clean.,Simply Recipes / Frank Tiu
- Preheat the oven to broil with a rack about 6 inches away from the heat source.
- In the same skillet, melt the remaining 4 tablespoons of butter over medium-high heat. Add the onions and sugar and cook, stirring often, until the onions are softened and lightly golden, about 10 minutes.,Simply Recipes / Frank Tiu,Simply Recipes / Frank Tiu
- Add the flour and cook, stirring constantly, for 1 minute. Gradually whisk in the broth and Worcestershire sauce until smooth. Stir in the thyme and remaining 1/2 teaspoon each salt and pepper.,Simply Recipes / Frank Tiu,Simply Recipes / Frank Tiu
- Return the chicken to the skillet in an even layer and bring the sauce to a simmer over medium-high heat. Cook, stirring and turning the chicken often, until the sauce is thickened and a thermometer inserted into the thickest portion of chicken registers 165°F, about 2 minutes. Remove from the heat.,Simply Recipes / Frank Tiu
- Sprinkle the top with cheese. Broil in the preheated oven until cheese is melted, 3 to 5 minutes. Garnish with additional pepper and thyme and serve.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Frank Tiu,Simply Recipes / Frank Tiu,Simply Recipes / Frank Tiu
Source
Original recipe: View Original