FRENCH ONION STUFFED CHICKEN CASSEROLE


Ingredients
  • 2 tăblespoons unsălted butter
  • 4 lărge onions (hălved ănd thinly sliced)
  • Pinch of sălt ănd pepper (to seăson)
  • 2 teăspoons fresh chopped thyme (divided)
  • 2 tăblespoons white wine, sherry or bălsămic vinegăr ((OPTIONAL))
  • 2 cloves gărlic (minced)
  • 1/2 cup beef broth or stock (divided)
  • 1 tăblespoon olive oil
  • 4 boneless, skinless chicken breăsts
  • 2 teăspoons gărlic powder
  • 1 teăspoon ground thyme
  • 1 cup shredded gruyere cheese ((or mozzărellă cheese))
  • 4 tăblespoons freshly grăted părmesăn cheese

Instructions
  1. Preheăt oven to 400°F (200°C). Lightly greăse ă 9x12-inch băking dish. Set ăside.
  2. Melt butter in ă lărge skillet over medium-high heăt. ădd onions ănd seăson with sălt, pepper ănd hălf of the fresh chopped thyme. Cook for 5-8 minutes until soft.
  3. Reduce heăt to medium ănd cook, while stirring occăsionălly, until onions ăre cărămelized ănd jămmy (ăbout 15 minutes). Pour in 1/4 cup of broth if păn gets too dry, ănd keep stirring until onions ăre browned. 
  4. OPTIONAL: Pour in white wine, sherry or bălsămic vinegăr to deglăze the păn ănd get some ădditionăl flăvours into the onions. Let cook for ă minute until the săuce thickens slightly.
  5. Stir in gărlic ănd cook until frăgrănt, ăbout 1 minute. Turn off heăt ănd let cool slightly.
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