Fully Loaded French Onion Chicken
Makes 4-6
INGREDIENTS:
- 1 container (12 fl oz) Heluva Good! French Onion Dip
- 4 ea (approx 2 lbs) chicken breasts, boneless, skinless
- 3 ea (approx 2 lbs) sweet onions, ¼ inch sliced
- 4 T unsalted butter, divided
- 2 T canola oil
- 1-1/2 T all purpose flour
- 2 cups low sodium beef stock
- ¼ sour dough baguette
- 1 ½ cups (6 oz) shredded Gruyere cheese
- 1 ½ cups (6 oz) shredded Provolone cheese
- 3 T chives, chopped
- A/N Kosher salt and freshly ground black pepper
DIRECTIONS:
Place the chicken breasts in a re-sealable bag with ¼ cup Heluva Good! French Onion
Dip. Mix to coat chicken evenly then refrigerate for at least 30 minutes. Melt 2 tablespoons of butter in a 10” cast iron skillet over medium heat. Add onions and cook until golden brown and soft – about 15 minutes, stirring occasionally so they cook evenly. Remove the onions from the pan and reserve. Remove the chicken from the bag and pat with paper towels to remove excess dip. Season chicken breast with salt and pepper. Wipe out the same cast iron pan and add 2 tablespoons of butter along with 2 tablespoons of canola oil. Add the chicken to the pan and cook until golden brown on the first side – 3-5 minutes. Turn each piece over and cook for another 2 minutes. Remove chicken from pan and set Aside To the pan, add flour and scrape brown bits up from bottom of pan using a wooden spoon. Mix flour well and cook for 1-2 minutes to make a dark roux. Add beef stock to the pan and mix well with a whisk. Bring to a simmer then shut off heat and whisk in 2 tablespoons of Heluva Good! French Onion dip. Return 1/2 caramelized onions to the pan and spread out evenly. Return chicken to pan and place in among onions, spaced out evenly. Top with remaining onions. Slice baguette on bias into ½-inch thick, 4-inch long planks. Smear each slice on one side with dip. Arrange on top of chicken, dip-side up, covering pan evenly and completely. Place pan on a rimmed roasting pan (to catch any drips), sprinkle with shredded cheeses and bake for 15-20 minutes at 400 degrees F° until golden brown. Garnish with chives.
Dip. Mix to coat chicken evenly then refrigerate for at least 30 minutes. Melt 2 tablespoons of butter in a 10” cast iron skillet over medium heat. Add onions and cook until golden brown and soft – about 15 minutes, stirring occasionally so they cook evenly. Remove the onions from the pan and reserve. Remove the chicken from the bag and pat with paper towels to remove excess dip. Season chicken breast with salt and pepper. Wipe out the same cast iron pan and add 2 tablespoons of butter along with 2 tablespoons of canola oil. Add the chicken to the pan and cook until golden brown on the first side – 3-5 minutes. Turn each piece over and cook for another 2 minutes. Remove chicken from pan and set Aside To the pan, add flour and scrape brown bits up from bottom of pan using a wooden spoon. Mix flour well and cook for 1-2 minutes to make a dark roux. Add beef stock to the pan and mix well with a whisk. Bring to a simmer then shut off heat and whisk in 2 tablespoons of Heluva Good! French Onion dip. Return 1/2 caramelized onions to the pan and spread out evenly. Return chicken to pan and place in among onions, spaced out evenly. Top with remaining onions. Slice baguette on bias into ½-inch thick, 4-inch long planks. Smear each slice on one side with dip. Arrange on top of chicken, dip-side up, covering pan evenly and completely. Place pan on a rimmed roasting pan (to catch any drips), sprinkle with shredded cheeses and bake for 15-20 minutes at 400 degrees F° until golden brown. Garnish with chives.
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