Mama Celia's French Onion Chicken | Celia's Gourmet Foods Cookbook

Mama Celia's French Onion Chicken

POULTRY 188 Last Update: Jul 19, 2020 Created: Jul 19, 2020
Mama Celia's French Onion Chicken
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Mama Celia's French Onion Chicken

Ingredients

Directions

  1. Heat a large skillet over medium high heat. Add butter and olive oil and sliced onions. Season with 1/4 tsp pepper. Add thyme sprigs and cook 8 minutes, stirring often
  2. .
  3. While onions are cooking, preheat oven to 400 F degrees and butter a 9x13" baking dish. Set aside.
  4. After 8 minutes, reduce the heat on the pan of onions down to MED/MED-LOW, and cook another 15 minutes or so, stirring occasionally.
  5. Stir in garlic, cook 1 minute.
  6. Stir in balsamic vinegar and 1/3 cup of the beef broth. Stir and cook another minute or so, until onion mixture is thick and jam-like in consistency.
  7. Add about a 1/2 cup of the caramelized onions to the bottom of the prepared baking dish and then add the remaining 1/3 cup beef broth to the dish. Stir.
  8. Season chicken breasts on both sides with salt, black pepper, dried thyme and garlic powder.
  9. Arrange chicken on top of the onion mixture in the baking dish. Top each breast with a generous spoonful of caramelized onions.
  10. Top chicken and onions with mozzarella and parmesan.
  11. Bake 25 minutes, or until chicken is cooked to an internal temperature of 165 F degrees.

Mama Celia's French Onion Chicken



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Mama Celia's French Onion Chicken

Ingredients

Directions

  1. Heat a large skillet over medium high heat. Add butter and olive oil and sliced onions. Season with 1/4 tsp pepper. Add thyme sprigs and cook 8 minutes, stirring often
  2. .
  3. While onions are cooking, preheat oven to 400 F degrees and butter a 9x13" baking dish. Set aside.
  4. After 8 minutes, reduce the heat on the pan of onions down to MED/MED-LOW, and cook another 15 minutes or so, stirring occasionally.
  5. Stir in garlic, cook 1 minute.
  6. Stir in balsamic vinegar and 1/3 cup of the beef broth. Stir and cook another minute or so, until onion mixture is thick and jam-like in consistency.
  7. Add about a 1/2 cup of the caramelized onions to the bottom of the prepared baking dish and then add the remaining 1/3 cup beef broth to the dish. Stir.
  8. Season chicken breasts on both sides with salt, black pepper, dried thyme and garlic powder.
  9. Arrange chicken on top of the onion mixture in the baking dish. Top each breast with a generous spoonful of caramelized onions.
  10. Top chicken and onions with mozzarella and parmesan.
  11. Bake 25 minutes, or until chicken is cooked to an internal temperature of 165 F degrees.

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