French Onion Chicken
2 Med to large sweet onions (cut in half and thinly sliced)
4 tbsp. Butter + 2 tbsp Awesome Olive Oil
450ml beef broth
4 Boneless Chicken Breasts (pound to uniform thickness)
2-3 tbsp of your favourite Awesome Olive EVOO (I used Herbes de Provence)
½ cup red wine
1 tbsp Worcestershire sauce
1 tbsp of Awesome Olive Traditional Dark Balsamic
1-2 tsp salt
1 tsp pepper
1 tsp Tuscan Herb Mix or Italian Seasoning Mix
1 ½ tbsp cornstarch (or Flour)
¼ cup each of Gruyere and Mozzarella Cheese shredded
1.Caramelize the onions, melt butter in a med skillet with 2 tbsp of Olive Oil on a med-low to low heat and add onions. Salt and pepper to taste. Stir to coat, cook until nicely browned and caramelized (about 45mins to 1 hour stirring often to keep from burning). If you find they are burning reduce heat and add 1-2 tbsp water.
2.Preheat oven to 400F.
3.In a large oven proof skillet (preferably cast iron) heat 2-3 tbsp Olive oil on med high. Season chicken with salt and pepper. Sear both sides for about 5 mins each side until browned. Remove chicken and set aside, cover to keep warm.
4.Deglaze pan with wine, scraping bits from bottom of pan. Place caramelized onions in the large skillet, sprinkle with cornstarch or flour, stir until cornstarch is dissolved. Wisk in beef broth, Worcestershire sauce and balsamic vinegar and Italian or Tuscan herb mix, stir until sauce is thickened.
5.Return chicken to skillet, cover with the sauce and then top each piece with cheese. Bake in preheated oven for 10-20 mins or until a meat thermometer reads 165F or no longer pink inside and chicken is cooked through.
Recipe/photo adapted from La Creme de la Crumb.