French Onion Chicken

Ingredients

• 2 large yellow onions ((1 1/3 lbs), halved then thinly sliced 1/6")
• 3 Tbsp butter
• Salt and black pepper
• 1 1/2 tsp minced garlic
• 1 tsp each minced fresh rosemary and thyme
• 1/2 cup dry white wine, (such as Sauvignon Blanc)
• 2 cups low-sodium chicken broth ((homemade is best))
• 1 1/2 tsp cornstarch, (mixed with 1 Tbsp low-sodium chicken broth)
• 4 (6 oz) chicken breasts, (flattened with a meat mallet to even their thickness)
• 1/3 cup flour
• 1 Tbsp olive oil
• 3/4 cup (3 oz) shredded Gruyere cheese
• 1/4 cup (.5 oz) finely shredded parmesan cheese

Instructions

1. 1

   In a heavy bottom 4 quart saucepan melt butter over medium heat. Add onions and 2 pinches of salt and saute 10 minutes, tossing occasionally.

2. 2

   Reduce heat to medium-low, continue to cook until onions have broken down and caramelized, stirring frequently and scraping up bottom of pan to prevent burning (stir about every 2 to 3 minutes), cooking about 30 more minutes total. Add garlic, rosemary and thyme and cook 1 minute longer.

3. 3

   Pour in white wine and chicken broth scraping up browned bits from bottom. Bring to a simmer over medium heat, then reduce heat to medium-low and simmer 15 minutes until liquid has reduced and alcoholic scent has cooked off (stir occasionally).

4. 4

   While the onion mixture is simmering cook the chicken in next step.

5. 5

   Heat olive oil in a 12-inch skillet over medium-high heat. Season both sides of chicken with salt and pepper, then dredge once piece of chicken at a time in flour, coat both sides and shake off excess. Transfer chicken to skillet.

6. 6

   Cook chicken until golden brown on each side, and center registers 160 degrees, about 5 to 6 minutes per side.

7. 7

   Whisk cornstarch and 1 Tbsp chicken broth then pour into reduced onion mixture, cook 30 seconds to thicken, while whisking. Add salt and pepper to taste as needed.

8. 8

   Pour onion mixture into skillet around the chicken.

9. 9

   Transfer oven rack near upper 1/3 of the oven and heat broiler. Cover chicken with Gruyere and parmesan cheese, then broil until melted, about 1 minute (keep a very close eye on it so it doesn't burn).

10. 10

    Spoon some of the onion mixture over chicken when serving.