Recipe Corner



French Onion Chicken

2 medium yellow onions,
thinly sliced into rings
3 Tbsp butter
1 cup plus 3 Tbsp beef broth, divided
4 boneless skinless chicken breasts,
pounded to even thickness
1 Tbsp oil
salt and pepper to taste
1 tsp Italian blend herbs
2 Tbsp flour
4 slices provolone cheese
4 slices Swiss cheese
1 cup parmesan cheese

Preheat oven to 400 degrees. In a large iron skillet over medium-high heat, melt butter. Add onions and 3 Tbsp beef broth and cook for 15-18 minutes, stirring occasionally, until the onions are browned and very tender. Transfer them to a bowl and cover to keep warm. Drizzle chicken with oil and season with salt, pepper, and Italian herbs. Cook chicken in the same pan as the onions (don’t clean out the pan between the onions and the chicken) for 4-5 minutes on each side until browned. (Chicken may not be fully cooked yet and that is OK). Transfer chicken to a plate and cover to keep warm. Return onions to the pan and sprinkle with flour. Stir for one minute over medium-high heat. Add beef broth and continue to cook, stirring, until it comes to a boil. Return chicken to pan and spoon some of the sauce over each piece. Top each chicken breast with one slice provolone, one slice Swiss, and ¼ cup parmesan. Transfer skillet to the preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted. Serve with some of the sauce spooned over the chicken.

We are learning that Roger Thorne is quite the cook. He made this French onion chicken for his wife one night and was kind enough to bring us the leftovers the next day for lunch. It was one of the best chicken dishes I have ever eaten. You’ll want to serve it with some toasted French bread to sop up the delicious sauce. You can also use six boneless skinless chicken thighs if you prefer.

-Jenna Wood