French onion chicken gravy (Printer-Friendly)
Chicken cutlets in velvety onion gravy with melted mozzarella, offering rich, comforting flavors for dinner.
# What You’ll Need:
→ Onions
01 -
1 large yellow onion, thinly sliced
→ Poultry
02 -
2 boneless, skinless chicken breasts, thinly sliced into cutlets
→ Fats and Oils
03 -
3 tablespoons extra virgin olive oil
04 -
2 tablespoons unsalted butter
→ Thickeners
05 -
2 tablespoons all-purpose flour, sifted
→ Dairy
06 -
1 cup shredded mozzarella cheese
→ Liquids
07 -
2 cups low sodium beef broth
→ Condiments and Seasonings
08 -
1 tablespoon Worcestershire sauce
09 -
1 tablespoon beefy onion soup mix
10 -
1 teaspoon seasoned salt
11 -
1 teaspoon onion powder
12 -
1/2 teaspoon garlic powder
13 -
1/2 teaspoon freshly ground black pepper
# Steps to Follow:
01 -
Pat chicken breasts dry and slice into thin cutlets. Drizzle with 1 tablespoon olive oil and rub to coat. In a small bowl, combine seasoned salt, onion powder, garlic powder, and ground black pepper. Evenly season both sides of the chicken cutlets with the spice mixture.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken cutlets without overcrowding and cook 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken to a plate and cover loosely with foil to keep warm.
03 -
Reduce heat to medium-low. Add remaining 1 teaspoon olive oil and butter to the skillet. When melted, add sliced onions and stir to coat. Cook slowly, stirring every few minutes, until onions are deeply golden and sweet, about 25 to 30 minutes.
04 -
Sprinkle flour evenly over caramelized onions and stir well. Cook for 2 to 3 minutes to remove raw flour taste. Gradually whisk in beef broth, then add Worcestershire sauce and beefy onion soup mix. Stir until smooth and simmer until the gravy thickens to a silky consistency.
05 -
Nestle seared chicken cutlets into the onion gravy. Spoon some gravy over each cutlet, then evenly sprinkle shredded mozzarella on top. Cover skillet and cook until cheese is melted and bubbly. Serve immediately over mashed potatoes or with crusty bread.
# Helpful Hints:
01 -
Caramelize onions slowly over low heat for optimal sweetness. Use freshly shredded mozzarella for best melting texture. Do not rush searing to lock in chicken juices.
02 -
Leftovers can be refrigerated up to 3 days. Reheat gently on stovetop with a splash of broth to restore sauce texture. Freeze without cheese; add fresh cheese when reheating.