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    FRENCH ONION STUFFED CHICKEN CASSEROLE

    Ingredients

    • 2 tablespoons unsalted butter
    • 4 large onions halved and thinly sliced
    • Pinch of salt and pepper to season
    • 2 teaspoons fresh chopped thyme divided
    • 2 tablespoons white wine, sherry or balsamic vinegar (OPTIONAL)
    • 2 cloves garlic minced
    • 1/2 cup beef broth or stock divided
    • 1 tablespoon olive oil
    • 4 boneless, skinless chicken breasts
    • 2 teaspoons garlic powder
    • 1 teaspoon ground thyme
    • 1 cup shredded gruyere cheese (or mozzarella cheese)
    • 4 tablespoons freshly grated parmesan cheese
    FRENCH ONION STUFFED CHICKEN CASSEROLE


    Instructions

    1. Preheat oven to 400°F (200°C). Lightly grease a 9x12-inch baking dish. Set aside.
    2. Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper and half of the fresh chopped thyme. Cook for 5-8 minutes until soft.
    3. Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy (about 15 minutes). Pour in 1/4 cup of broth if pan gets too dry, and keep stirring until onions are browned.

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