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French Onion Chicken Skillet
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Ingredients:
Olive Oil
1 1/2 Large White Onions, halved and thinly sliced
3 Tsp Fresh Thyme, chopped
Salt, to taste
Black Pepper, to taste
4 Cloves Garlic, minced
2 lbs Boneless Skinless Chicken Breasts, cut into 1-inch pieces
1 Tsp Dried Oregano
3 Tbsp Flour
1 1/2 Cups Chicken Broth or Beef Broth
1 Cup Gruyere Cheese, shredded
Fresh Parsley, chopped, for garnish
Directions:
Heat oil in a large skillet over medium heat. Add the onions and thyme. Season with salt and pepper. Cook, stirring occasionally, until the onions start to caramelize (about 15-20 minutes).
Add the garlic and stir to combine. Cook for 1-2 more minutes, then turn off the heat and set the skillet aside.
Add the sliced chicken to a large bowl. Season with salt and pepper and add the oregano. Toss to combine. Add the flour and toss to coat the chicken.
Heat oil in a separate large skillet over medium heat. Add the chicken and cook until cooked through (internal temperature of 165 degrees F).
Add the broth and the caramelized onions. Bring the mixture to a boil, then reduce the heat to simmer for about 10 minutes. The broth will reduce slightly.
Add shredded cheese evenly over the top of the skillet. Cover with a lid until the cheese has melted. Remove from the heat.
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1 1/2 Large White Onions, halved and thinly sliced
3 Tsp Fresh Thyme, chopped
Salt, to taste
Black Pepper, to taste
4 Cloves Garlic, minced
2 lbs Boneless Skinless Chicken Breasts, cut into 1-inch pieces
1 Tsp Dried Oregano
3 Tbsp Flour
1 1/2 Cups Chicken Broth or Beef Broth
1 Cup Gruyere Cheese, shredded
Fresh Parsley, chopped, for garnish
Directions:
Heat oil in a large skillet over medium heat. Add the onions and thyme. Season with salt and pepper. Cook, stirring occasionally, until the onions start to caramelize (about 15-20 minutes).
Add the garlic and stir to combine. Cook for 1-2 more minutes, then turn off the heat and set the skillet aside.
Add the sliced chicken to a large bowl. Season with salt and pepper and add the oregano. Toss to combine. Add the flour and toss to coat the chicken.
Heat oil in a separate large skillet over medium heat. Add the chicken and cook until cooked through (internal temperature of 165 degrees F).
Add the broth and the caramelized onions. Bring the mixture to a boil, then reduce the heat to simmer for about 10 minutes. The broth will reduce slightly.
Add shredded cheese evenly over the top of the skillet. Cover with a lid until the cheese has melted. Remove from the heat.
Serve warm with a garnish of parsley.
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