French Onion Chicken with imported Appenzeller Cheese
This cozy comfort food skillet supper is the best possible combination of rich caramelized French onion soup, juicy chicken, and buttery, melty, imported Appenzeller cheese. Serve it with toasted French bread to dip up all the delicious juices!Print
- 1 TB olive oil
- 2 lbs boneless skinless chicken breast
- 1 tsp garlic powder
- 3 TB butter
- 8 cups thin sliced onion ~ 4 large onions
- 6 sprigs fresh thyme
- 1 bay leaf
- 2 TB dry sherry or dry white wine
- 1 cup low sodium beef broth
- 8 oz imported Appenzeller cheese grated
- Additional fresh thyme and optional chopped parsley for garnish
- Optional French bread for serving.
Preheat oven to 350 degrees. Heat olive oil over medium high heat in a large dutch oven or oven proof skillet. Season chicken breast with salt, pepper, and garlic powder. Cook chicken on both sides for 3-4 minutes or until well browned but not cooked through. Remove chicken to a plate and cover with foil.
Add butter to the dutch oven to melt. Add onions, thyme, bay leaf, and a pinch of salt and stir to combine. Reduce heat to medium-low and cover. Cook for 20 minutes, stirring occasionally, until onions are soft and lightly browned. Add sherry or white wine and cook, uncovered for 3-4 minutes. Add beef broth, increase heat to high, and cook for an additional 5 minutes or until liquid is reduced. Season to taste with salt and pepper. Return chicken to pan and place in oven, uncovered for 5-10 minutes to cook chicken through. Top chicken with cheese and return to oven to 2-3 minutes to melt. Serve garnished with additional fresh thyme and parsley and optional toasted French bread for dipping.