French Onion Chicken with Gruyere
, 6 servings
Pan-seared chicken cutlets smothered in caramelized onion gravy and melted Gruyere, French onion soup style.
| 1 ½ pounds boneless skinless chicken breasts | Pound, cut into six pieces | Mix dredge, coat chicken twice | Sear chicken both sides, remove | Return chicken, top cheese, cover 5 min | Serve over mashed potatoes, garnish thyme |
| ½ cup all-purpose flour | |||||
| ½ teaspoon dried thyme (dredge, divided) | |||||
| ½ teaspoon dried rosemary (dredge, divided) | |||||
| 1 ½ teaspoons salt (dredge, divided) | |||||
| ½ teaspoon black pepper | |||||
| 1 tablespoon olive oil (for chicken, divided) | |||||
| 1 tablespoon salted butter (for chicken, divided) | |||||
| 1 tablespoon olive oil (for onions, divided) | Caramelize onions 20-25 min | Deglaze with broth & garlic | Add slurry, Worcestershire & seasonings, simmer | ||
| 1 tablespoon salted butter (for onions, divided) | |||||
| 4 small sweet onions (about 900 g, thinly sliced) | |||||
| 120 ml beef broth (for deglazing, divided) | |||||
| 3 garlic cloves, finely minced | |||||
| 2 tablespoons all-purpose flour (reserved, for slurry) | Whisk flour & broth slurry | ||||
| 355 ml beef broth (for slurry, divided) | |||||
| 2 teaspoons Worcestershire sauce | |||||
| 2 teaspoons balsamic vinegar | |||||
| 1 tablespoon packed brown sugar | |||||
| ½ teaspoon dried rosemary (sauce, divided) | |||||
| ½ teaspoon dried thyme (sauce, divided) | |||||
| ½ teaspoon salt (sauce, divided) | |||||
| 100 g shredded Gruyere cheese | |||||
| Fresh thyme leaves (optional) |
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