PST-Algerie

Skillet French Onion Chicken

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Table of Contents hide
1 Ingredients
2 Directions

Ingredients

  • 3 tablespoons unsalted butter
  • 1 1/2 pounds yellow onions (about 3 medium), thinly sliced (about 6 cups)
  • 2 teaspoons fresh thyme leaves divided, plus more for garnish
  • 1/2 teaspoons black pepper, divided, plus more for garnish
  • 1/2 teaspoons granulated sugar
  • 1 3/4 cups lower-sodium beef broth, divided
  • 4 (4-ounce) chicken breast cutlets
  • 1/3 cup all-purpose flour
  • 2 teaspoons onion powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1/4 cup dry sherry
  • 1 tablespoon beef bouillon paste (such as Better Than Bouillon)
  • 4 ounces Gruyère cheese, shredded (about 1 cup)
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)
  • Crusty bread, for serving
 

 

Directions

  1. Heat butter in a large cast-iron skillet over medium until melted. Stir in onions, 1 teaspoon of the thyme, and 1/4 teaspoon of the pepper. Cook, stirring occasionally, until onions are translucent, about 3 minutes. Stir in 1/2 cup of the broth and bring to a boil over medium high. Reduce heat to medium-low; cover and cook, stirring occasionally, until onions are soft, about 18 minutes. Sprinkle with sugar and continue to cook onions over medium-high heat, uncovered, stirring often, until lightly browned around edges, 4 to 5 minutes. Transfer onions to a plate, rinse and wipe skillet clean.

  2. Season chicken cutlets with onion powder, salt, remaining 1 teaspoon thyme, and remaining 1/4 teaspoon pepper. Place flour in a shallow dish. Dredge chicken cutlets one at a time in flour, shaking off excess. Place on a plate.

  3. Heat oil in skillet over medium. Working in 2 batches, add  2 chicken cutlets; cook, turning once halfway through, until golden brown, 5 to 6 minutes total per batch. Transfer to a  plate. Repeat process with remaining 2 cutlets.

  4. Preheat oven to broil with rack 5 inches from heat source. Add sherry to skillet, scraping up any browned bits. Simmer until slightly reduced, about 2 minutes. Stir remaining 1 1/4 cups broth and bouillon until combined. Cook, stirring often, until sauce is slightly thickened, about 4 minutes.

  5. Place chicken cutlets in sauce, top each cutlet with 1/2 cup of the caramelized onions, 1/4 cup of the gruyere and 1 tablespoon of the parmesan. Broil in preheated oven until cheese is melted and lightly golden brown, 3 to 4 minutes. Garnish with black pepper and fresh thyme leaves. Serve with crusty bread.

» MORE:  Classic Sour Cream Butter CookiesClassic Sour Cream Butter Cookies Table of Contents Ingredients For the Cookies Butter – 115 g (softened) Salt – a pinch Sugar – 120 g Vanilla sugar – 1 tsp Sour cream – 150 g Egg – 1 pc All-purpose flour – 420 g Baking powder – 15 g Instructions 1. Prepare the Ingredients Soften the butter: Leave the butter at room temperature for 30–45 minutes or until it becomes soft but not melted. Preheat your oven: Set it to 180°C (356°F) and line a baking sheet with parchment paper. 2. Make the Dough Cream the butter and sugars: In a large mixing bowl, beat the softened butter with the sugar and vanilla sugar until the mixture is pale and fluffy. Add the egg and sour cream: Mix in the egg, followed by the sour cream, ensuring everything is well combined. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, stirring until a soft, pliable dough forms. 3. Shape the Cookies Lightly flour your work surface and roll out the dough to a thickness of about 0.5 cm (1/4 inch). Use cookie cutters to cut out shapes of your choice—stars, circles, hearts, or classic rounds. Alternatively, you can roll the dough into small balls and flatten them slightly with the palm of your hand. Arrange the cookies on the prepared baking sheet, leaving a little space between each one. See also Whole Wheat Bread Recipe 4. Bake Bake the cookies in the preheated oven for 15–20 minutes, or until the edges are lightly golden. Keep a close eye on them to avoid overbaking, as this will make them less tender. 5. Cool and Serve Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy them as is or decorate with powdered sugar, icing, or melted chocolate for an extra touch.

 

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