French Onion Chicken with Gruyère cheese

Name: French Onion Chicken with Gruyère cheese
Cuisine: French
Ingredients: butter; oil; onions; salt; pepper; balsamic vinegar; 2 chicken breasts butterflied, seasoned with salt and pepper and floured; 2 tbsp flour; 2.5 cups beef broth; Gruyère

Serves 1

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French Onion Chicken with Gruyère cheese

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Serves 1

Directions

1Add butter and oil to a cast iron pan.
2Caramelize onions with salt and pepper.
3Lower the heat and add balsamic vinegar to the onions, cooking it down until it adds sweetness.
4Remove the caramelized onions and set them aside.
5Add another piece of butter and a bit of oil to the pan.
6Cook the floured, seasoned chicken breasts until browned.
7Remove the chicken breasts from the pan and set aside.
8Turn off the cast iron briefly.
9Add the cooked onions back to the pan.
10Add about two tablespoons of flour to the pan and stir, letting the flour cook off.
11Pour in two and a half cups of beef broth and add a little salt and pepper.
12Return the chicken to the pan to finish cooking and allow the sauce to reduce.
13Turn off the heat.
14Place some onions on top of the chicken.
15Top each piece of chicken with Gruyère cheese.
16Melt the cheese down (either using a broiler/oven or by cheating as demonstrated).

Ingredients

butter
oil
onions
salt
pepper
balsamic vinegar
2 chicken breasts butterflied, seasoned with salt and pepper and floured
2 tbsp flour
2.5 cups beef broth
Gruyère

Equipment

cast iron panbroiler (optional)oven (optional)

Tips

Don't skip on the Gruyère.
For melting cheese, you can use a broiler or oven for a minute or two.

French Onion Chicken with Gruyère cheese

Serves 1

facebook.com

French Onion Chicken with Gruyère cheese

facebook.com

Serves 1

Directions

1Add butter and oil to a cast iron pan.
2Caramelize onions with salt and pepper.
3Lower the heat and add balsamic vinegar to the onions, cooking it down until it adds sweetness.
4Remove the caramelized onions and set them aside.
5Add another piece of butter and a bit of oil to the pan.
6Cook the floured, seasoned chicken breasts until browned.
7Remove the chicken breasts from the pan and set aside.
8Turn off the cast iron briefly.
9Add the cooked onions back to the pan.
10Add about two tablespoons of flour to the pan and stir, letting the flour cook off.
11Pour in two and a half cups of beef broth and add a little salt and pepper.
12Return the chicken to the pan to finish cooking and allow the sauce to reduce.
13Turn off the heat.
14Place some onions on top of the chicken.
15Top each piece of chicken with Gruyère cheese.
16Melt the cheese down (either using a broiler/oven or by cheating as demonstrated).