Yield: 6 servings
This is a classic dish with tender chicken cutlets, loads of caramelized onions, and fried mushrooms smothered in a delightful gravy with a distinctive flavour from the thyme.
Ingredients
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3 large chicken breasts (sliced in half longitudinally)
Olive oil
4 tablespoons butter (60 ml)
8 ounces canned mushrooms, drained (250 grams) (I recommend using fresh if possible)
3 yellow onions, sliced
2 teaspoons crushed garlic (10 ml)
1 tablespoon oat flour, OR coconut flour (15 ml)
1 1/4 c. chicken stock (300 ml)
1/4 c. white wine, OR chicken stock (60 ml)
1/4 teaspoon dried thyme, OR parsley (1 ml)
1/2 c. grated Swiss, OR Gruyere cheese (125 ml)
Salt and pepper, to taste, OR seasoning salt (if using commercial chicken stock, make sure to go lightly)
HOW TO MAKE FRENCH ONION SMOTHERED CHICKEN BREASTS
Step 1: Season both sides of six chicken with salt and pepper (you can also use seasoning salt).
Step 2: Heat the olive oil in a frying pan over medium heat. Once the oil is hot, add 3 to 4 chicken cutlets to the pan and cook, turning often until done. Set aside when done.
Step 3: Melt 3 tablespoons butter in a large frying pan. Once the butter has melted, add the onions to the pan and fry for about 10 to 15 minutes over medium heat until browned and caramelized. If short in time, sprinkle the onions with baking soda while cooking, decrease the heat when needed, and stir often.
Step 4: To the pan, add the rest of the butter and the mushrooms. Continue to cook for another 5 minutes. Now, add the garlic and cook for a minute more.
Step 5: Next, add the oat flour (or coconut flour) and cook for another minute, stirring.
Step 6: Pour on the white wine (or chicken stock), stir, and cook for a few minutes. Then, add 1 1/4 cups (200 ml) chicken stock and thyme (or parsley). Continue to cook for another 10 to 15 minutes over medium-low heat until the gravy is slightly thickened. Return the chicken breasts to the pan and heat for a minute.
Step 7: Over each cutlet, sprinkle the cheese. Put the lid on and let the cheese melt.
Nutrition Facts:
287.3 calories, 32.9 g protein, 12.5 g fat, 1.9 g fibre, 6.5 g net carbs
Ingredients
- 3 large chicken breasts (sliced in half longitudinally)
- Olive oil
- 4 tablespoons butter (60 ml)
- 8 ounces canned mushrooms, drained (250 grams) (I recommend using fresh if possible)
- 3 yellow onions, sliced
- 2 teaspoons crushed garlic (10 ml)
- 1 tablespoon oat flour, OR coconut flour (15 ml)
- 1 1/4 c. chicken stock (300 ml)
- 1/4 c. white wine, OR chicken stock (60 ml)
- 1/4 teaspoon dried thyme, OR parsley (1 ml)
- 1/2 c. grated Swiss, OR Gruyere cheese (125 ml)
- Salt and pepper, to taste, OR seasoning salt (if using commercial chicken stock, make sure to go lightly)
Instructions
Step 1: Season both sides of six chicken with salt and pepper (you can also use seasoning salt).
Step 2: Heat the olive oil in a frying pan over medium heat. Once the oil is hot, add 3 to 4 chicken cutlets to the pan and cook, turning often until done. Set aside when done.
Step 3: Melt 3 tablespoons butter in a large frying pan. Once the butter has melted, add the onions to the pan and fry for about 10 to 15 minutes over medium heat until browned and caramelized. If short in time, sprinkle the onions with baking soda while cooking, decrease the heat when needed, and stir often.
Step 4: To the pan, add the rest of the butter and the mushrooms. Continue to cook for another 5 minutes. Now, add the garlic and cook for a minute more.
Step 5: Next, add the oat flour (or coconut flour) and cook for another minute, stirring.
Step 6: Pour on the white wine (or chicken stock), stir, and cook for a few minutes. Then, add 1 1/4 cups (200 ml) chicken stock and thyme (or parsley). Continue to cook for another 10 to 15 minutes over medium-low heat until the gravy is slightly thickened. Return the chicken breasts to the pan and heat for a minute.
Step 7: Over each cutlet, sprinkle the cheese. Put the lid on and let the cheese melt.
