French Onion Chicken (Edit recipe)

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I originally had this when we got takeout from our country club. When I posted it as part of a high protein day of eats on my IG, everyone was asking about it, and if I could remake it. So I rose to the challenge! I love french onion soup, and I also love branching out and trying new things. The first time I made it, it was definitely too salty for my liking, which doesn't tend to ever happen when I cook at home, but I am a newbie to making anything french onion at home. I finally figured it out, and let me tell you - date nights at home just got way tastier! I served this with egg noodles but rice would be good, too!

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	886
Fat:	32 g
Carbohydrates:	99 g
Protein:	56 g
Cholesterol:	178 g
Sodium:	366 mg
Fiber:	6 g
Sugars:	6 g
Calculated per serving.

Serves: 4

Ingredients

For the Chicken

1 lb Boneless Skinless Chicken Breasts, sliced in half, thin
1 cup Gruyere Cheese, sliced or shredded
0.333 cup All Purpose Flour
1 cup White Onion, sliced thin
1 Tbsp Unsalted Butter
1 Tbsp Olive Oil
1 Tbsp Balsamic Vinegar
1 Tbsp Worcestershire Sauce
1 Tbsp Dijon Mustard
0.5 cup Chicken Broth (Low Sodium)

For serving

2 cup Wide Egg Noodles

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a medium pot of water to a boil and cook egg noodles.
Heat olive oil and butter in a skillet over medium heat.
Add in onions and a pinch of salt and saute until they start to brown (don't let them burn).
Once onions are browned, lower heat and cook for 15 minutes or until very soft.
While the onions are cooking, add flour to a plate (you can add salt and pepper to your flour, but the first time I made it I thought it made the dish too salty). Coat your chicken on each side. Set aside until onions are done.
Once onions are completely cooked, add vinegar and Worcestershire Sauce. Combine with onions, and then transfer onions to a plate.
Add your chicken right into the pan where the onions were cooking. Cook for a couple minutes on each side, until your chicken is cooked through.
Add the onions on top of your chicken, then cover in gruyere.
Place cover on the pot to melt cheese and once the cheese is melted, it's done!