French Onion Soup Chicken (inspired anyway lol). I’ve shared that I’m not crazy about chicken so I’m working on recipes that make me love it! This is also perfect for fall 🍂
Ingredients: * 2 large chicken breasts. * 1/3 cup grated parmigiano reggiano + more for topping. * 1/2 c flour. * 1 large yellow onion (chopped). * 2 shallots (chopped). * 1/2 cup red wine. * 2 cup beef bone broth. * 2 garlic clove (minced). * 4 tbsp unsalted butter. * 1/8 tsp allspice. * 1/8 tsp nutmeg. * 1 tsp crushed red peppers. * 1/2 tsp fresh thyme. * 2 tsp soy sauce. * 2 tsp balsamic vinegar. * 1/3 bunch parsley (chopped). * 2 tbsp chives (more for topping). * Mayo. * Gruyere to taste (grated). * salt and pepper to taste.
Directions: 1. Add a bit of olive oil to a preheated pan. Add in onions and shallots to caramelize. Let them go for about 20-25 min at medium heat, mixing often. Add in 1 tbsp butter, allspice, crushed red peppers, thyme and a pinch of salt. Cook together for another 10 min. 2. Add in 1/2 cup of the bone broth, balsamic and soy sauce. Let it reduce almost fully. It’ll be about 10-15 more min. 3. Slice the chicken breasts, then pound until desired level of thickness. 4. Brush a thin layer on mayo on both sides of the chicken. 5. Mix the flour with the parm, add salt and pepper. Coat the chicken well on both sides. 6. Preheat a pan on high for 2 min. Add plenty of olive oil and lower to medium high. 7. Fry the chicken breasts on medium high until golden on both sides, about 2-3 min per side. Remove from the pan. 8. Add in garlic to the chicken pan. Deglaze with the wine. Once it’s reduced by half add in the onions and remaining bone broth. Cook on medium heat for about 5-7 min until it is reduced by about 1/4. Season to taste. 9. Add the chicken to the sauce and let it cook together 2-3 min. Remove the chicken from the pan and serve. 10. Add the remaining butter to the sauce and emulsify. 11. Add the sauce to the chicken and add grated gruyere. 12. I melt the cheese by briefly putting it in a preheated oven on a cookie sheet or by using a torch. 13. Top it with more parm and chives.
5 Comments
French Onion Soup Chicken (inspired anyway lol). I’ve shared that I’m not crazy about chicken so I’m working on recipes that make me love it! This is also perfect for fall 🍂
Ingredients:
* 2 large chicken breasts.
* 1/3 cup grated parmigiano reggiano + more for topping.
* 1/2 c flour.
* 1 large yellow onion (chopped).
* 2 shallots (chopped).
* 1/2 cup red wine.
* 2 cup beef bone broth.
* 2 garlic clove (minced).
* 4 tbsp unsalted butter.
* 1/8 tsp allspice.
* 1/8 tsp nutmeg.
* 1 tsp crushed red peppers.
* 1/2 tsp fresh thyme.
* 2 tsp soy sauce.
* 2 tsp balsamic vinegar.
* 1/3 bunch parsley (chopped).
* 2 tbsp chives (more for topping).
* Mayo.
* Gruyere to taste (grated).
* salt and pepper to taste.
Directions:
1. Add a bit of olive oil to a preheated pan. Add in onions and shallots to caramelize. Let them go for about 20-25 min at medium heat, mixing often. Add in 1 tbsp butter, allspice, crushed red peppers, thyme and a pinch of salt. Cook together for another 10 min.
2. Add in 1/2 cup of the bone broth, balsamic and soy sauce. Let it reduce almost fully. It’ll be about 10-15 more min.
3. Slice the chicken breasts, then pound until desired level of thickness.
4. Brush a thin layer on mayo on both sides of the chicken.
5. Mix the flour with the parm, add salt and pepper. Coat the chicken well on both sides.
6. Preheat a pan on high for 2 min. Add plenty of olive oil and lower to medium high.
7. Fry the chicken breasts on medium high until golden on both sides, about 2-3 min per side. Remove from the pan.
8. Add in garlic to the chicken pan. Deglaze with the wine. Once it’s reduced by half add in the onions and remaining bone broth. Cook on medium heat for about 5-7 min until it is reduced by about 1/4. Season to taste.
9. Add the chicken to the sauce and let it cook together 2-3 min. Remove the chicken from the pan and serve.
10. Add the remaining butter to the sauce and emulsify.
11. Add the sauce to the chicken and add grated gruyere.
12. I melt the cheese by briefly putting it in a preheated oven on a cookie sheet or by using a torch.
13. Top it with more parm and chives.
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Omg girl. My mouth. She waters 😂 that looks divine!!!
Why not just make minute steak 😂😂😂
I love it!!🥰
The secret to you enjoying chicken is making it taste like beef 😂 This looks amazing as a cozy winter meal with mashed potatoes 🤗