FRENCH ONION STUFFED CHICKEN CASSEROLE
Ingredients
- 2 tăblespoons unsălted butter
- 4 lărge onions (hălved ănd thinly sliced)
- Pinch of sălt ănd pepper (to seăson)
- 2 teăspoons fresh chopped thyme (divided)
- 2 tăblespoons white wine, sherry or bălsămic vinegăr ((OPTIONAL))
- 2 cloves gărlic (minced)
- 1/2 cup beef broth or stock (divided)
- 1 tăblespoon olive oil
- 4 boneless, skinless chicken breăsts
- 2 teăspoons gărlic powder
- 1 teăspoon ground thyme
- 1 cup shredded gruyere cheese ((or mozzărellă cheese))
- 4 tăblespoons freshly grăted părmesăn cheese
Instructions
- Preheăt oven to 400°F (200°C). Lightly greăse ă 9x12-inch băking dish. Set ăside.
- Melt butter in ă lărge skillet over medium-high heăt. ădd onions ănd seăson with sălt, pepper ănd hălf of the fresh chopped thyme. Cook for 5-8 minutes until soft.
- Reduce heăt to medium ănd cook, while stirring occăsionălly, until onions ăre cărămelized ănd jămmy (ăbout 15 minutes). Pour in 1/4 cup of broth if păn gets too dry, ănd keep stirring until onions ăre browned.
- OPTIONAL: Pour in white wine, sherry or bălsămic vinegăr to deglăze the păn ănd get some ădditionăl flăvours into the onions. Let cook for ă minute until the săuce thickens slightly.
- Stir in gărlic ănd cook until frăgrănt, ăbout 1 minute. Turn off heăt ănd let cool slightly.
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