THE BEST French Onion Chicken

Ingredients

1. 2 lárge Sweet Onions (sliced)
2. 4 Táblespoons Butter
3. (1) 14-ounce cán Beef Broth
4. 4 Chicken Breásts (pound to uniform size)
5. 2 Táblespoons Olive Oil
6. 1-2 teáspoons Sált
7. 1 teáspoon Pepper
8. 1 teáspoon Thyme
9. 1 1/2 Táblespoon Cornstárch (or Flour)
10. 4 Slices Provolone Cheese
11. 4 Slices Swiss or Mozzárellá Cheese
12. Pársley or Fresh Herbs to gárnish
13. 1/2 cup Shredded Pármesán Cheese (optionál)

Instructions

1. Preheát oven to 400 degrees. Heát oven-sáfe skillet over medium-high heát.  Ádd butter to skillet ánd let melt. Ádd sliced onions ánd stir áround to coát with butter. Continue to cook, stirring often, for ábout 15 minutes or until onions áre tránslucent ánd softened. 
2. Meánwhile, sprinkle chicken breásts with olive oil, sált, pepper, ánd thyme. Once onions áre done cooking, remove onions from the skillet ánd set áside.  Pláce chicken breásts in pán ánd cook for 5 minutes per side.  
3. Remove chicken from skillet ánd pláce on á pláte. Cover with á páper towel to keep wárm.  Return onions to skillet ánd sprinkle the cornstárch or flour over onions. Stir. Pour in beef broth ánd use á whisk to stir the mixture ánd máke sure the cornstárch is completely dissolved. 
4. Once it is thickened, ádd the chicken báck into skillet ánd spoon sáuce áll over the chicken. Top one slice of provolone cheese ánd one slice of Swiss cheese over eách chicken breást. Tránsfer oven-sáfe skillet to preheáted oven ánd cook for 8-10 minutes, or until the cheese is melted ánd chicken is cooked through. 
5. Spoon sáuce ánd onions over the chicken. Gárnish with pársley or Itálián herbs. 

Recipe Notes

*Ádápted from Lá Creme de Lá Crumb 

This article and recipe adapted from this site

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