French Onion Soup Chicken
French Onion Soup Chicken takes classic and make it new! French Onion soup is always a favorite and chicken elevates the protein without sacrificing any flavor.
Servings: 4 people
Calories: 535kcal
Ingredients
- 4 tbsp. butter divided
- 1 ½ lb. chicken breasts thinly sliced
- ⅓ cup flour divided
- 1 tsp. italian seasoning
- 1 tsp. black pepper
- 1 tsp. salt
- 4 cups sliced yellow onions 3-4 medium onions
- 1 cup beef stock unsalted
- 4 oz. white wine
- 1 tbsp. soy sauce
- 4 oz. Gruyere or Swiss cheese shredded or sliced
Instructions
- Take two boneless skinless chicken breasts and butterfly them, slicing all the way through. This will create four thin cut chicken breasts.
- On a plate, combine ¼ cup flour (saving the rest for later), salt, pepper, and italian seasoning.
- Dredge each chicken piece in the seasoned flour mixture.
- Heat an oven safe large skillet over medium heat to melt 2 tbsp. butter.
- Add in chicken pieces. Cook until they are golden brown, about 5 minutes on each side. Remove to a plate to the side.
- To the same skillet, add remaining butter. Reduce heat to medium low and add in sliced onions and cook down until they are brown and soft, 15-20 minutes. Stirring every 4-5 minutes.
- Add remaining flour and stir to create a roux. Cook for 1-2 minutes.
- Stir in white wine, beef stock, soy sauce, and thyme sprig. Allow to simmer for 5 minutes to cook down and thicken.
- Turn your oven broiler on High.
- Add chicken back in, nestling it among the onions. Top chicken and onions with cheese, and place in preheated oven.
- Broil for 5 minutes, or until the cheese is brown and bubbly. Watch carefully to avoid burning.
Nutrition
Calories: 535kcal | Carbohydrates: 26g | Protein: 49g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1157mg | Potassium: 1060mg | Fiber: 4g | Sugar: 7g | Vitamin A: 687IU | Vitamin C: 14mg | Calcium: 335mg | Iron: 2mg