French Onion Chicken

Ingredients

• 1 Tablespoon olive oil
• 4 chicken breasts (boneless & skinless, pounded to a uniform thickness)
• 3 Tablespoons butter
• 3 medium onions (cut into thin half rings (about 4 cups))
• 1/2 cup dry white wine (or additional beef broth)
• 1/4 cup cognac (or omit and use 3/4 white wine)
• 2 Tablespoons flour
• 2 cups beef broth
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 3 sprigs fresh thyme
• 6 ounces gruyere cheese (shredded )
• Fresh chopped parsley (to garnish)

Instructions

1. 1

   Preheat oven to 400 degrees.

2. 2

   Melt 3 Tablespoons butter in a large oven-proof skillet over medium heat. Add the 3 medium onions and cook for about 20-25 minutes, or until onions are golden and beginning to caramelize.

3. 3

   Stir in the ¼ cup cognac and 1/2 cup dry white wine. Bring the mixture to a boil and then reduce to a simmer. Simmer for 2-3 minutes until the alcohol is cooked off and slightly reduced. Stir in 2 Tablespoons flour. Cook for 1 minute.

4. 4

   Slowly whisk in 2 cups beef broth. Add 1 teaspoon kosher salt, 1 teaspoon sugar, ½ teaspoon black pepper and 3 sprigs fresh thyme. Bring to a boil and reduce to a simmer. Simmer for 3-4 minutes until slightly thickened. Then remove from skillet and set aside. Remove thyme sprigs.

5. 5

   Season 4 chicken breasts with salt and pepper.

6. 6

   Heat 1 Tablespoon olive oil in the now empty skillet over medium-high heat. Once oil is hot, add chicken breasts and cook about 3-4 minutes per side, until golden. Return onions to skillet and sprinkle 6 ounces gruyere cheese over the chicken. Place the skillet in your preheated oven and bake for 8-10 minutes until chicken is cooked through and cheese is melted.

7. 7

   Spoon some of the onions and gravy over the top of the chicken, garnish with fresh chopped parsley, and serve.