French Onion Chicken

Ingredients

• 3 Tablespoons unsalted butter
• 3 Tablespoons olive oil (divided)
• 2 large yellow onions (sliced into 1/4” thick slices)
• 1 teaspoon fine sea salt (divided)
• 2 medium cloves garlic (diced)
• 1 Tablespoon balsamic vinegar
• 2 large boneless skinless chicken breasts (cut in half lengthwise, and pounded to an even thickness)
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground thyme
• 1 cup warm water
• 2 teaspoons Better Than Bouillon Roasted Beef Base
• 1 Tablespoons cornstarch
• 4 slices Swiss cheese

Instructions

1. 1

   Heat a large sized cast iron skillet over...: Heat a large sized cast iron skillet over medium heat. Add the butter and 1 Tablespoon olive oil. Swirl the pan to coat and to melt the butter.

2. 2

   Add in the onion and stir to coat....: Add in the onion and stir to coat. Saute for 10 minutes, stirring occasionally, then sprinkle with ½ teaspoon fine sea salt and stir to combine. Saute for an additional 35 minutes, stirring every few minutes. After 30 minutes total cooking time, you may need to turn the temperature down. The trick is to stir the onions frequently enough that they don’t burn, but not so frequently that they don’t brown. If you notice that the onions are sticking too much, you may need to add in an additional teaspoon of oil about halfway through cooking. Once they are a deep brown color, they’re finished caramelizing.

3. 3

   Add in the garlic and saute for an...: Add in the garlic and saute for an additional 1 - 2 minutes, or until the garlic is aromatic.

4. 4

   Add the balsamic vinegar to deglaze the pan....: Add the balsamic vinegar to deglaze the pan. Use a spatula to scrape up any of the brown bits at the bottom.

5. 5

   Transfer the onions to a plate and set...: Transfer the onions to a plate and set to the side.

6. 6

   Preheat the oven to 400 F.

7. 7

   Sprinkle the pepper, thyme, and remaining salt over...: Sprinkle the pepper, thyme, and remaining salt over both sides of each chicken breast.

8. 8

   Return the pan to the stove on medium...: Return the pan to the stove on medium heat. Add the remaining olive oil and swirl to coat the pan. When the oil is heated and shimmers, add the chicken breasts.

9. 9

   Saute the chicken breasts for 3 - 5...: Saute the chicken breasts for 3 - 5 minutes per side (since the chicken breasts are cut in half lengthwise and pounded to an even thickness, they don’t need to saute for too long), or until the meat is golden.

10. 10

    While the chicken is sauteing, combine the warm...: While the chicken is sauteing, combine the warm water and bouillon in a large mug of cup. Stir until the bouillon dissolves. Add in the cornstarch and stir until it dissolves.

11. 11

    Remove the chicken from the pan and set...: Remove the chicken from the pan and set to the side.

12. 12

    Pour the bouillon and starch mixture into the...: Pour the bouillon and starch mixture into the pan over medium high heat, and stir to make sure it’s fully incorporated. Let the mixture come to a simmer, and thicken slightly.

13. 13

    Add the caramelized onions back to the pan...: Add the caramelized onions back to the pan and spread out evenly. Place the chicken on top of the onions. Add one slice of Swiss cheese to the top of each chicken breast.

14. 14

    Bake for 10 minutes, or until the chicken...: Bake for 10 minutes, or until the chicken reaches an internal temperature of 165 F and the cheese is hot and bubbly. Broil for 1 minute if desired.

15. 15

    Spoon the sauce over the chicken and serve...: Spoon the sauce over the chicken and serve while hot.