French Onion Chicken
No Bowl Required!!!
So I’m feeling pretty rusty at this writing thing! It’s been too long and I’ve forgotten how! lol
Is it terrible I really don’t have anything brilliant to talk about or say today….even after all these months saying nothing.
French Onion soup in Canada isn’t just a comfort food, its a tradition! In most cases I’d say don’t mess with tradition or a good thing but this is just way too good to pass on!
It’s everything that its traditional counterpart has but with a twist….organic chicken!!
It’s very rare that I can try a new recipe and have the whole family give it a thumbs up! One of my daughters very clearly stated she hated French onion soup and was not pleased with my dinner selection that night. I told her to give it a test run before I served it…just a bite. She agreed and with only one bite she was hooked. I think her exact words were omg Mom that’s amazing…a 10/10!!! I laughed and said, Oh…I thought you hated French onion soup lol
I’ve always had one rule with my kids around food…just try one bite!
If you don’t chicken try it with mild Italian sausages or even pounded pork tenderloin medallions!
Get creative and modify to your taste!!
- 4 Blue Goose Pure Foods Boneless Skinless Chicken Breasts
- 2 eggs, lightly beaten
- 1 ½ cups Italian breadcrumbs
- 4 large Vidalia onions, peeled and thinly sliced
- 3 tablespoons butter
- 3 tablespoons liquid beef Bovril
- 2 tablespoons Worcestershire
- 1 cup white wine
- 1 ½ cup water
- 1 tablespoon dried thyme
- 3 tablespoons flour
- 1 cup shredded gruyere cheese
- Place 2 tablespoons of butter and onions in a large Dutch oven on medium. Sauté for 30 minutes or until onions are a deep rich colour. Keep your eye on the onions and Reduce temperature to low if needed.
- Meanwhile dip chicken in egg mixture and then breadcrumbs. Set aside.
- Once cooked, remove onions to a plate. Turn temperature to medium high with remaining butter. Once melted add chicken and cook for 2 minutes per side or until golden on each side.
- Add onions, Bovril, Worcestershire, wine, water and thyme.
- Bring to a boil and then lower to simmer. Cook for 30 minutes.
- scoop about 1 cup of sauce from the pan and combine with flour in a small bowl to make paste. Add paste to pan; stirring to combine. Bring to a boil to thicken for 5min.
- Divide cheese between chicken pieces and cover for 3 minutes.
- Serve with mashed potatoes and your favourite green vegetable!