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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

French Onion Chicken Recipe

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This recipe for French Onion Chicken, by , is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patty Garrison


1 teaspoon dried thyme
1 Onion
5 teaspoon red wine vinegar
2 Tablespoon Chicken Stock Concentrate
1 pound skinless, boneless chicken breasts
1/2 cup mozzarella cheese
4 tablespoons vegetable oil
1/2 teaspoon sugar
1 tablespoon butter

Half, peel and thinly slice onion
Heat drizzle of oil in large pan over medium high heat.
Add onion and cook, stirring occasionally until softened 5-7 minutes. (add a splash of water if onion begins to brown too quickly.
Reduce heat to medium and add 1/2 teaspoon thyme and 1/2 teaspoon sugar. Cook stirring occasionally until onion is lightly caramelized 3-5 minutes.
Add vinegar and cook until evaporated and jammy, 1 minute
Stir in stock concentrate and 2 tablespoons water scraping up any browned bits from bottom of pan
Bring to a simmer and cook until reduced and saucy 2 minutes more
Turn off heat.
Stir in 1 tablespoon butter and season with salt and pepper. Transfer to a small bowl. Wipe out pan
Pat chicken dry with paper towel.
Season with salt and pepper.
Heat a drizzle of oil in same pan over medium high heat.
Add chicken and cook until browned and cooked through 5-7 minutes per side.
In the last 1-2 minutes evenly top chicken with caramelized onion and mozzarella.
Cover pan until cheese has melted




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