This French Onion Chicken is a meal that your family will love. It’s so full of flavor and couldn’t be any easier to make. I love to serve with a side of roasted potatoes.
For this recipe I use Teresa’s Tuscan Spice. You can use a regular store bought Italian spice blend, but to me this one is the best you can buy. I use it on everything from potatoes, fish, chicken, salads and so much more. You can purchase right here on my website.
French Onion Chicken
Ingredients
(serves 4)
Chicken
8 Chicken Cutlets, about 2 lbs.
½ tsp. Salt
¼ tsp. Pepper
1 tbsp. Italian Spice Blend
½ cup Flour
¼ cup Pecorino Romano Cheese
2 tbsp. Olive Oil
2 tbsp. Butter
Sauce
5 tbsp. Butter
1 lb. Red Onions, sliced thinly
2 tbsp. Flour
½ cup White Wine
4 Cups Low Sodium Beef Broth
1 ½ tsp. Salt
¼ tsp. Pepper
3 tsp. Fresh Thyme
1 tbsp. Worcestershire Sauce
1 tbsp. Corn Starch
1 tbsp. Water
2 cups Fontina Cheese, shredded
Method
First, the chicken. Seasoned the cutlets with salt, pepper and Italian spice. Combine the flour and Pecorino in a bowl. Coat the chicken in the flour mixture on both sides.
In a large frying pan, heat the butter and olive oil.
Add in the chicken and cook for about 3 to 4 minutes on each side until browned and cooked thru. Remove the chicken and set aside.
Wipe the frying pan clean and add in 5 tbsp. of butter, melt and add the onions. Cook until they begin to soften and caramelize on a low flame. About 20 minutes.
Add the salt, pepper and thyme and turn.
Next add in the flour and continue to turn and cook for about 1 to 2 minutes.
Whisk in the wine and saute for two minutes.
Get in the broth and Worcestershire sauce and whisk. Cook the sauce for about 15 minutes on a low flame.
In a small bowl whisk cornstarch and water. Whisk it into the sauce. This will help thicken it.
Add the chicken back to the pan and coat in the sauce. Top each piece of chicken with the
Fontina and cover until the cheese melts. Serve