French Onion Chicken

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 1 hour

Ingrédients

2 tbsp avocado oil (divided)

2 medium yellow onions (sliced)

1 ½ cups beef broth (divided)

2 boneless, skinless chicken breasts (cut in half lengthwise to 1/2" thickness (about 1 lb)

1 tsp dried rosemary

1 tsp dried thyme

1 tsp kosher salt

½ tsp garlic powder

¼ tsp black pepper

2 tsp cornstarch (or arrowroot starch)

4 slices of provolone cheese

½ cup freshly grated gruyere cheese (about 1.5-1.75oz)

fresh thyme leaves (optional, for garnish)

½ lb yellow potatoes (peeled & cut into large chunks)

½ lb cauliflower florets

1 tbsp salted butter

2 tbsp full-fat plain greek yogurt

kosher salt & black pepper (to taste)

dash of garlic powder

Instructions

For the French Onion Chicken:

Pat your thinly-sliced chicken breasts dry with a paper towel. Then, in a small bowl, mix together all of the seasonings. Sprinkle this seasoning mixture evenly over both sides of the chicken and press in slightly with your hands. Set aside.

Bring a large pan to medium heat. Once hot, add 1 tbsp of the avocado oil. Then add the sliced yellow onions and stir to coat in the oil. Season with kosher salt to taste.

Pour in ¾ cup of beef broth and once it begins to bubble/boil, cover the pan with a lid and let the onions steam for about 8 minutes, or until the broth is fully evaporated.

Remove the lid, reduce heat to medium-low and continue sautéing the onions for 20 minutes, stirring every minute. If at any point the onions are starting to look dry, add a splash of broth. If you have more time and patience, you can take the caramelization process even further but at the 20 minute mark they will be super delicious!

Remove caramelized onions from the pan and set aside. Bring the pan back up to medium heat and add the remaining 1 tbsp of avocado oil. Then, add seasoned chicken and let cook for about 2 minutes per side. It doesn't need to be fully cooked through at this point.

Remove chicken from the pan and set aside. Then, whisk together the remaining ¾ cup of beef broth with the cornstarch (I like doing this directly in the liquid measuring cup). Pour this mixture into the pan and scrape up all the browned bits stuck to the bottom. Continue to let it heat up and thicken for about 3 minutes. Season to taste with kosher salt & black pepper.

Add back in the chicken and spoon some of the sauce over the top of each piece. Then, add a layer of caramelized onions, 1 piece of provolone, and some of the shredded gruyere to each piece of chicken. Cover the pan with a lid and allow it to continue cooking until the cheese is melted and the chicken is done through (165F internal temp) - this will take about 5 minutes.

Optionally, you can transfer the whole pan to the oven and broil it for 2 more minutes. Then, top with fresh thyme leaves and black pepper. Serve over a bed of the cauliflower & potato mash. Enjoy!

For the Cauliflower & Potato Mash:

Add cauliflower and potato to a medium-sized pot and cover with 1" of water. Bring to a boil. Once boiling, season heavily with kosher salt and then reduce to a gentle boil (about medium heat). Cook for 10-15 minutes, or until fork tender.

Drain off excess water really well and allow cauliflower and potato to cool slightly before adding to a food processor. Pulse until the cauliflower and potato are chopped up into small pieces. Then, add in butter, greek yogurt and seasonings and blend again until smooth.

Nutrition

• Calories: 361 kcal
• Lipides Totaux: 17 g
• Lipides Saturés: 6 g
• Lipides Insaturés: 10 g
• Acides Gras Trans: 0.1 g
• Cholestérol: 93 mg
• Sodium: 1179 mg
• Glucides Totaux: 20 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 4 g
• Protéines: 32 g