French Onion Chicken

• Meat

  • 2 lbs Chicken breast, boneless skinless

• Produce

  • 1/2 tsp Thyme, dried
  • 2 lbs Vidalia onions

• Canned Goods

  • 2 cups Beef broth

• Condiments

  • 2 tsp Balsamic vinegar

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/3 cup Olive oil

• Bread & Baked Goods

  • 1 Baguette

• Dairy

  • 1 cup Swiss cheese

Found on motherthyme.com

Description

Ingredients

• 2 pounds Vidalia onions, peeled and sliced
• ⅓ cup olive oil
• 2 teaspoons balsamic vinegar
• 2 pounds boneless, skinless chicken breast, cubed
• ½ teaspoon salt
• ½ teaspoon dried thyme
• 2 cups beef broth
• 2 tablespoons all-purpose flour
• 1 cup shredded Swiss cheese
• 1 baguette, sliced

Directions

• Heat ¼ cup olive oil in a large oven safe skillet over medium heat.
• Add onions and stir to coat with oil. Sprinkle with a pinch of salt.
• Cook onions, stirring occasionally to avoid burning until onions are tender and slightly caramelized, about 20 minutes.
• Stir in balsamic vinegar and cook for another 1-2 minutes.
• Place cooked onions in a small dish and set aside.
• Return skillet to stove over medium heat and add remaining olive oil.
• Season chicken with salt, pepper and thyme.
• Add chicken and cook until all sides are brown and cooked thoroughly.
• Remove chicken from skillet.
• Increase temperature to high. Add in beef broth and deglaze skillet.
• Reduce temperature back to medium. Gradually whisk in flour until broth is thicken. Season with a pinch of salt, pepper and thyme.
• Stir in cooked chicken and onions until combined with beef gravy.
• Sprinkle with Swiss cheese and place in a 350 degree oven for about 10 minutes until cheese in melted and bubbly.
• Sprinkle with a pinch of thyme if desired.
• To serve, place a few baguette slices in a shallow bowl. Top with chicken and gravy. Serve warm.