![\"\"](\"https:\/\/www.azuse.cloud\/wp-content\/uploads\/2020\/03\/french-onion-chicken.jpg\")
<\/p>\n<\/p>\n
Taking over for Ex today. MrsAW1 came across the recipe- we’re both fans of essentially one skillet dinners. All I can say is, try it. You won’t be disappointed.<\/p>\n
You’ll need:<\/strong><\/p>\n 1 large onion, halved and thinly sliced<\/p>\n 2 tsp. freshly chopped thyme<\/p>\n Kosher salt<\/p>\n Freshly ground black pepper<\/p>\n 2 cloves garlic, minced<\/p>\n 1 3\/4 lb. boneless skinless chicken breasts, cut into 1″ pieces<\/p>\n 1\/2 tsp. dried oregano<\/p>\n 2 tbsp. all-purpose flour<\/p>\n 1 1\/2 c. low-sodium beef broth<\/p>\n 1 c. shredded Gruy\u00e8re or Swiss cheese<\/p>\n Freshly chopped parsley, for garnish (optional)<\/p>\n You’ll do:<\/strong><\/p>\n 1. In a large skillet over medium heat, heat 2 tablespoons oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized, about 25 minutes. Stir in garlic and cook until fragrant, 1 minute more. Turn off heat and remove onion mixture. Wipe skillet clean.<\/p>\n 2. In a large bowl, season chicken with salt, pepper and oregano, then toss with flour. Heat remaining oil in same skillet over medium-high heat. Add chicken and cook until golden on all sides and mostly cooked through, about 8 minutes.<\/p>\n 3. Add beef broth and return caramelized onions to skillet. Bring mixture to a boil, then reduce heat and simmer until chicken is cooked through and beef broth reduces slightly, about 10 more minutes.<\/p>\n 4. Add Gruy\u00e8re and cover skillet with a lid. Cook until cheese is melted, about 2 minutes. Remove from heat and garnish with parsley before serving.<\/p>\n Goes with crusty bread, a crisp chilled white vino, and good company. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"