French Onion Chicken Skillet
Ingredients:
Serves 2 - 1 breast/ person & 1.5 onion/ chicken breast
2 tbsp butter + 1 tbsp 🐄
3 large white onions, thinly sliced (mandolin slicer makes this easier!)
2 boneless, skinless chicken breasts; butterflied
S&P
2 cloves minced garlic
1/4 cup dry white wine
1 tbsp balsamic vinegar
2 tsp white wine vinegar
2 tsp Worcestershire sauce
1 cup beef broth
4 slices provolone cheese
1/2 cup mozzarella
Directions:
1. Preheat oven to 400 F. Season the chicken breast with salt and pepper on both sides. Butterfly each breast so a pocket is created in each piece of chicken. In a cast iron skillet over medium-high heat, melt 2 tbsp of butter until sizzling. Place chicken in the skillet and sear each side for 1 min, remove from skillet.
2. In the same pan, add the thinly sliced onions + minced garlic. Add an additional tbsp of butter and sauté until onions are brown and caramelized, about 10 mins. De glaze with white wine and let simmer for a few mins. Add Worcestershire, balsamic & white wine vinegar — stir to combine.
3. Return chicken to pan to stuff with onions, there will be extra in the pan. Add a slice of provolone to the pocket in breast as well. Position both stuffed chicken breasts in the bed of onions and add beef stock, stir into onions around the chicken and bake for 20 mins.
4. Top both breasts after baking with a slice of provolone followed by shredded mozzarella. Broil until golden brown.