I don't eat dinner until 9 p.m. at work so Steve eats before I do. He texted me, "this chicken is incredible". I knew I had found a winner. Even microwaved at work left over it was still amazing!! I made this again a few days later 1. because I couldn't stop thinking about it and 2. because it was easy to make for the most part!!!
I served this dish with brown rice, there is something about this saucy dish served over the rice and soaking up all the yummy flavors. I also served it with roasted asparagus, perfection.
I promised my peeps I'd get this recipe out ASAP however I've had some delays!! Last week was crazy with my little guy getting his cast on, my birthday, my fathers birthday, my mother in laws birthday, my two year olds birthday and party, and the birth of my brand new tiny niece!! Needless to say life has gotten ahead of my recipe sharing and I apologize for the delay!!! But here it is!!!
The recipe makes two chicken breasts, each breast is a serving. Trust me, your going to want to make this. I got the recipe from the new blog I've been following called Fit to Savor.
French Onion Chicken
- 1 very large sweet onion thinly sliced
- 1 tsp grass fed butter
- 1 cup of organic low sodium beef stock
- 2 cloves of minced garlic (I use my microplane grater to mince it)
- 1/2 tbs of whole wheat flour (can use other flour if you'd like)
- 1 tsp coconut oil (can use olive oil if you don't have it but I suggest trying it)
- 1/2 tbs of balsamic vinegar
- 2 (4 oz each) chicken breasts
- Pepper, onion powder, garlic powder
- pinch of dried rosemary and tyme
- low fat low sodium Swiss cheese one piece per breast
- Use a skillet over medium heat. Once warm add the butter. Throw in the onions and season with some pepper and garlic powder. Toss the onions around in the butter and cook until soft and caramelized. This will take about 30 minutes or so, do not expect it to happen quickly. If the onions start to burn on the bottom of the pan add tiny splashes of the beef stock to be able to scrap the bottom and keep the pan moist (love that word haha)
- Once the onions are caramelized add the minced garlic, thyme, and rosemary and saute for about a minute.
- Sprinkle the flour over the onion mixture and stir until combined. Add the rest of the beef stock to the onions and bring to a simmer. Simmer for about 5 minutes. Season with some black pepper.
- Add the balsamic vinegar and saute for about a minute. Remove from the heat and take onion mixture/sauce out of the pan place in a bowl or large measuring cup.
- Return the pan to the stove and crank the heat up to medium high. Add the coconut oil. Season both sides of the chicken breast with black pepper, onion powder, and garlic powder. then sear in the skillet for 3-4 minutes per side until cooked through.
- Turn the heat down to med low and pour the onion mixture over the chicken breasts. Top with the Swiss cheese and cover and let simmer for about 10 mins until the cheese has melted. Serve and watch your family fall in love as they eat it!!!