Cheesy French Onion Chicken with Garlic Bread & Lemony Roast

• servings: 2 servings
• total time: 40 minutes

Ingredients

10 ounce Chicken Cutlets

1 unit Yellow Onion

2 slice Swiss Cheese

1 unit Beef Stock Concentrate

1 unit Lemon

¼ ounce Thyme

1 unit Demi-Baguette

1 teaspoon Garlic Powder

12 ounce Carrots

Salt

Pepper

1 tablespoon Olive Oil

3 tablespoon Butter

½ teaspoon Sugar

Directions

• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and thinly slice onion. Strip thyme leaves from stems until you have 1 tsp (2 tsp for 4 servings); mince leaves. Zest and quarter lemon.

• Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on middle rack until browned and tender, 20-25 minutes.

• While carrots roast, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until softened, 5-7 minutes. (TIP: Add splashes of water if onion begins to brown too quickly.) Reduce heat to medium. • Stir in minced thyme and ½ tsp sugar (1 tsp for 4 servings). Cook, stirring occasionally, until onion is lightly caramelized, 3-5 minutes.

• Stir stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and a squeeze of lemon juice into pan with onion; scrape up any browned bits from bottom of pan. Cook until reduced and saucy, 1-2 minutes. • Turn off heat; stir in 1 TBSP butter until melted. Season with salt, pepper, and more lemon juice if desired. Transfer to a small bowl. Wipe out pan.

• Place 2 TBSP butter (4 TBSP for 4 servings) in a second small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in ¼ tsp garlic powder (½ tsp for 4). (You’ll use the remaining garlic powder in the next step.) Season with salt. • Halve baguette; spread cut sides with garlic butter. When carrots have 4-5 minutes left, carefully place baguette halves cut sides up on same sheet; toast until golden.

• While garlic bread toasts, pat chicken* dry with paper towels; season all over with remaining garlic powder, salt, and pepper. • Heat a drizzle of olive oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top chicken with caramelized onion and Swiss cheese; cover pan until cheese melts.

• Carefully toss roasted carrots with lemon zest. Halve garlic bread on a diagonal if desired. • Divide chicken, carrots, and garlic bread between plates. Serve with any remaining lemon wedges on the side.

Nutrition

• Calories: 740 kcal
• Total Fat: 38 g
• Saturated Fat: 18 g
• Cholesterol: 170 mg
• Sodium: 910 mg
• Total Carbohydrate: 61 g
• Dietary Fiber: 9 g
• Total Sugars: 15 g
• Protein: 43 g