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!!

Happy Cravings!

 

French Onion Chicken w Gruyere
Serves 4
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Ingredients
  1. 4 Blue Goose Pure Foods Boneless Skinless Chicken Breasts
  2. 2 eggs, lightly beaten
  3. 1 ½ cups Italian breadcrumbs
  4. 4 large Vidalia onions, peeled and thinly sliced
  5. 3 tablespoons butter
  6. 3 tablespoons liquid beef Bovril
  7. 2 tablespoons Worcestershire
  8. 1 cup white wine
  9. 1 ½ cup water
  10. 1 tablespoon dried thyme
  11. 3 tablespoons flour
  12. 1 cup shredded gruyere cheese
Instructions
  1. 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.
  2. Meanwhile dip chicken in egg mixture and then breadcrumbs. Set aside.
  3. 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.
  4. Add onions, Bovril, Worcestershire, wine, water and thyme.
  5. Bring to a boil and then lower to simmer. Cook for 30 minutes.
  6. 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.
  7. Divide cheese between chicken pieces and cover for 3 minutes.
  8. Serve with mashed potatoes and your favourite green vegetable!
Nancy's Cravings http://nancyscravings.com/

 

Comments

  1. Leave a Reply

    Karly
    November 14, 2017

    I’m salivating. This looks like maaaaaybe the most flavorful chicken I’ve ever seen. Definitely gonna need to try it out!

    • Leave a Reply

      Nancy Crocker
      November 15, 2017

      Thank you so much Karly!! Its definitely one of my new favs!!
      Everything you make looks delicious!!

  2. Leave a Reply

    Willia Roberts
    November 15, 2017

    You need to proofread this recipe. I’d like to make it and figured out most of it in spite of the typos except for #6. What is that supposed to be? 4 what?

    • Leave a Reply

      Nancy Crocker
      November 15, 2017

      Hi Willia My apologies for the typos and thank you so much for bringing that to my attention. Ive made some changes. Let me know if that’s more clear! Have a wonderful day!

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