He made it. He thought it was a little weird you make chicken with beef broth, but didn't complain. The result was huge portions, and a very flavorful dish. We didn't have a side (the pasta was the side).
We will have again.
French Onion Chicken
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| Photo by ALB |
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Chunks of tender chicken tossed in a thick french onion gravy loaded with sautéed Vidalia onions and melted Swiss cheese.
Adapted from Mother Thyme
Serves: 4-6 (we got 6)
Ingredients
10oz uncooked penne
2 pounds Vidalia onions (or other sweet onion), peeled and sliced
Cooking Spray
2 teaspoons balsamic vinegar
2 pounds boneless, skinless chicken breast, cubed
½ teaspoon salt
½ teaspoon dried thyme
2 cups beef broth
2 tablespoons all-purpose flour
1 cup shredded Italian 5-blend cheese
1 baguette, sliced
Instructions
Prepare pasta according to directions on the box.
Meanwhile, spray cooking spray in a large oven safe skillet over medium heat.
Add onions and stir. Sprinkle with a pinch of salt.
Cook onions, stirring occasionally to avoid burning until onions are tender and slightly caramelized, about 20 minutes.
Stir in balsamic vinegar and cook for another 1-2 minutes.
Place cooked onions in a small dish and set aside.
Return skillet to stove over medium heat and add more cooking spray.
Season chicken with salt, pepper and thyme.
Add chicken and cook until all sides are brown and cooked thoroughly. Remove chicken from skillet.
Increase temperature to high. Add in beef broth and deglaze skillet. Reduce temperature back to medium. Gradually whisk in flour and butter until broth is thicken. Season with a pinch of salt, pepper and thyme.
Stir in cooked chicken and onions until combined with beef gravy.
Sprinkle with cheese and place in a 350 degree oven for about 10 minutes until cheese in melted and bubbly.
Sprinkle with a pinch of thyme if desired. Mix with Pasta.
Serving Size: 1.5 Cups
11 Smart Points (my additions/subtractions at 6 servings)
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