Quick-Braised French Onion Chicken
A quick stovetop braise is a cross between sautéing and slower braising that’s great for longer cooking meats. By browning the chicken and onions first, then simmering them briefly to finish the cooking, you get the sweet caramelized flavor of a sauté with the tenderness of a braised dish.
1 tablespoon olive oil
2 to 3 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
Coarse salt and freshly ground black pepper to taste
2 tablespoons butter
1 pound onions, sliced (4 medium)
4 cloves garlic, finely chopped
2 teaspoons fresh rosemary leaves or 1 teaspoon dried rosemary
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
3/4 cup low-sodium chicken broth
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1/2 cup (2 ounces) shredded Gruyère or Swiss cheese
Heat oil in a large deep ovenproof skillet over medium-high heat. Season chicken with salt and pepper; place in skillet and sauté about 4 minutes, turning once, until well browned. Remove from skillet to a plate.
Melt butter in skillet over medium heat. Add the onions; season with salt and pepper. Cook for 20 to 25 minutes over low heat, stirring occasionally.
When the onions are evenly light golden brown, stir in garlic, rosemary, and thyme leaves. Cook 2 minutes more, stirring frequently. Turn heat up to high; cook and stir 5 minutes or until onions are a deep golden brown. Slowly stir in broth, scraping the bottom of pan to remove any browned bits. Stir in vinegar and mustard.
Place chicken on top of onions in skillet. Cover pan; simmer about 15 minutes. Uncover; sprinkle cheese evenly over top of chicken.
Heat broiler to high. Place skillet under broiler for 3 to 4 minutes or until cheese is melted and golden.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
-
Servings4
-
- PER SERVING
-
Calories310
-
Calories from Fat45%
-
Total Fat16g
-
Saturated Fat7g
-
Total Carbohydrate12g
-
Protein34g
-
Sugars5g
-
Cholesterol100mg
-
Dietary Fiber2g
-
Sodium300mg
-
- DAILY VALUE
-
Vitamin A8%
-
Vitamin C11%
-
Calcium19%
-
Iron7%
-
- DIETARY EXCHANGES
-
Other Carbohydrates1
-
Fat1
-
Lean Protein5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
-