Quick-Braised French Onion Chicken
A quick stovetop braise is a cross between sautéing and slower braising that’s great for longer cooking meats. By browning the chicken and onions first, then simmering them briefly to finish the...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.goldnplump.com.
Cooking tools:
- Skillet
- Stove
- Oven broiler
- Plate
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Mixing bowl
- Wooden spoon
- Spoon
- Aluminum foil
- Tongs
- Kitchen scale
- Grater
Ingredients
- 1 tablespoon olive oil
- 2 to 3 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
- Coarse salt
- freshly ground black pepper
- 2 tablespoons butter
- 1 pound onions, sliced (4 medium)
- 4 cloves garlic, finely chopped
- 2 teaspoons fresh rosemary leaves or 1 teaspoon dried rosemary
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 3/4 cup low-sodium chicken broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup (2 ounces) shredded Gruyère or Swiss cheese
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