French Onion Chicken (Print Version)
Tender chicken over wild rice with peas, smothered in caramelized onions and melted gruyere. All the flavors of French onion soup packed into a hearty dish.
# Ingredients:
01 -
1/4 cup parsley leaves, freshly chopped.
02 -
1 tablespoon Worcestershire sauce.
03 -
2 cups cooked wild rice.
04 -
2 large chicken breasts, split lengthwise (or 4 small pieces).
05 -
1/4 teaspoon fine salt for the onions.
06 -
1/2 teaspoon black pepper.
07 -
1 tablespoon Dijon mustard.
08 -
1/2 cup chicken broth.
09 -
1/2 cup gluten-free flour mix.
10 -
2 large yellow onions, sliced thin.
11 -
2 tablespoons butter, unsalted.
12 -
1 teaspoon salt for seasoning the chicken.
13 -
1 tablespoon balsamic vinegar.
14 -
1/2 teaspoon dried thyme leaves.
15 -
1 cup gruyere cheese, shredded.
16 -
1 1/2 cups green peas, cooked.
# Steps:
01 -
Melt butter over medium heat in a pan. Toss in the onions and sprinkle with salt. Stir occasionally till they turn golden. Reduce the heat and let it cook for 20 minutes to soften fully.
02 -
Mix in the balsamic vinegar, Worcestershire sauce, and thyme. Once combined, take out the onions and put them aside.
03 -
Combine gluten-free flour, a teaspoon of salt, and black pepper. Dredge the chicken in the flour mix until well coated.
04 -
Sear the chicken in the same skillet until both sides are golden. Take it out just before fully cooked.
05 -
Pour chicken broth and Dijon mustard into the pan, simmer until the mixture reduces to half. Add the chicken back in and let it cook as the sauce thickens.
06 -
Place caramelized onions over the chicken, then sprinkle with cheese. Cover until the cheese melts. Plate it up on wild rice with peas and parsley on top.
# Helpful Notes:
01 -
A great option for prepping meals that last in the fridge for 3-5 days.
02 -
Swap in cauliflower rice instead of wild rice for a lighter option.
03 -
Stores well in the freezer for up to two months.