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French Onion Chicken

Adapted from Homechef


1 Yellow Onion

3 Thyme Sprigs

2 Garlic Cloves

4 oz. Grape Tomatoes

2 Boneless Skinless Chicken Breasts

2 fl. oz. Sherry Wine

¼ fl. oz. Sherry Vinegar

1 cup Panko Breadcrumbs

1½ oz. Swiss Cheese Slices

4 oz. Baby Arugula


Peel and halve onion. Slice onion into thin strips. Stem thyme. Mince garlic. Halve tomatoes. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.​

Place a medium oven-safe non-stick pan over medium-high heat. Add 2 tsp. olive oil and onion to hot pan and spread into a thin layer. Reduce heat to medium and cook undisturbed, 3-4 minutes. Season with a pinch of salt and pepper. Then stir often until onions are a deep golden brown, 5 minutes. Add thyme and sherry wine (not vinegar). Cook until wine is evaporated, 2-3 minutes. Transfer onion to a plate and set aside. Wipe pan clean and reserve. While onion caramelizes, make vinaigrette.

Make the Vinaigrette

Combine garlic (to taste), sherry vinegar, and 1 Tbsp. olive oil in a mixing bowl. Season to taste with salt and pepper and set aside.

Turn on broiler. Mix panko and ½ tsp. salt on a plate and add a chicken breast. Coat chicken completely with panko, pressing firmly to adhere. Shake gently to remove excess breading. Repeat with second chicken breast.

Return pan used to caramelize onion to medium heat. Add 2 Tbsp. olive oil and chicken to hot pan. Cook until crust is a deep brown and chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes per side. Divide onion between chicken breasts and cover each with a cheese slice. Place under broiler until cheese melts and starts to brown, 2-3 minutes. Remove from oven and let rest 5 minutes.

Add arugula and tomatoes to mixing bowl with vinaigrette and toss to coat completely. Alternatively, serve vinaigrette on side to control amount. Season with salt and pepper to taste, if necessary. Place salad on a plate and place chicken on top.


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