- 4-5 chicken breast fillets
- 40g butter
- 2 large onions, thinly sliced
- 1 tbsp fresh thyme leaves
- 1 1/2 cups Massel Beef Style Liquid Stock
- 1 1/2 tbsp cornflour
- 2 tsp Worcestershire sauce
- 125g gruyère cheese,
- 2 tbsp parsley leaves
a large ovenproof frying pan over medium-high heat. Add chicken. Cook, turning, for 10 to 15 minutes or until chicken is just cooked through. Transfer to a plate. Melt butter in the same pan over medium-high heat. Add onion and thyme. Cook, stirring, for 10 to 12 minutes or until golden brown and caramelized. Blend cornflour with 1/4 cup stock in a small bowl until smooth. Add remaining 1 1/4 cup stock and Worcestershire sauce to the pan. Simmer, uncovered, for 2 minutes. Add the cornflour mixture to the pan. Season with pepper. Cook, stirring, for 2 minutes or until sauce thickens. Preheat grill.
Add chicken to pan. Cook, turning, for 2 minutes or until heated through. Top chicken with cheese. Grill for 5 minutes or until cheese is melted. Sprinkle with parsley
3 thoughts on “Pan French Onion Chicken”
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