Sunday, December 27, 2020

FRENCH ONION SMOTHERED CHICKEN BREASTS

 




FRENCH ONION SMOTHERED CHICKEN BREASTS

A very flavorful meal of chicken breast cutlets with lots of caramelized onions and plenty of fried mushrooms in a generous and delicious gravy.  A classic! The tiny bit of thyme gives the sauce a very distinctive flavor.  If you are not a fan of thyme, use dried parsley instead.

Olive oil

3 large chicken breasts

  (sliced in half  horizontally as if about to stuff them)

Salt and pepper, to taste

4 tbsp butter (60 mL)

3 yellow onions, sliced

8 oz canned mushrooms, drained (250 g)

2 tsp crushed garlic (10 mL)

1 tbsp oat flour, OR coconut flour (15 mL)

1/4 cup white wine, OR chicken stock (60 mL)

11/4 cups chicken stock (300 mL)

1/4 tsp dried thyme, OR parsley (1 mL)

1/2 cup grated Swiss, OR Gruyere cheese (125 mL)


Salt and pepper 6 chicken cutlets on both sides. In frying pan, in olive oil and over medium heat, cook chicken cutlets, 3 to 4 at a time.  Turn frequently and remove when they are cooked through (check using a knife to cut partially through a cutlet, and in the thickest part).  Repeat with remaining chicken cutlets. Set aside. 

In large frying pan, in 3 tbsp (45 mL) butter, fry onions over medium heat about 30 minutes until browned and caramelized.  Add remaining butter and mushrooms, cooking about 5 minutes.  Add garlic and cook 1 minute.  Add oat flour, OR coconut flour and cook, stirring, 1 minute.  Stir in white wine, OR chicken stock, and cook a couple of minutes, scraping the bottom of the pan.  Add 11/cups (200 mL) chicken stock and thyme, OR parsley and cook on medium low heat until gravy has reduced a bit, about 10 to 15 minutes.  Add chicken breasts and cook 1 minute to heat.  Sprinkle cheese over each cutlet.  Cover pan with lid to melt the cheese.

Yield:  6 servings

1 serving

287.3 calories

32.9 g protein

12.5 g fat

1.9 g fiber

6.5 g net carbs 


*To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2  tsp (2 mL) thyme (optional) and 1/tsp (2 mL) black pepper.  Place slow-cooker on low and cook overnight.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.


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