Wish Upon A Dish: French Onion Soup Chicken Strips

March 9, 2018

French Onion Soup Chicken Strips


I am totally tired of doing the dishes.
Use your dishwasher, yea, I know.

First of all, my dishwasher is about 24 years old and let's just say unless I soak my pots, I end up having to wash them anyways.
So, I load up plate & silverware because I am a responsible consumer and wait till that appliance is full before I hit the start button.

Unfortunately I find I like certain cooking vessels and the ones I reach for end up being in the "waiting till full" stage. What do I do? I pull them out and wash them the old fashioned way.

I will say that in the last 10 years I use my dishwasher to store my holiday dishes on the top and the bottom holds all those pots that are only good for certain preparations.

This month is dedicated to 5 ingredient dinners (or close to it) and I find that quite a few slow cooker recipes are about 5 ingredients so I started to stockpile those that I thought would translate to the stove.

Not that I don't love my slow cooker but I hate leftovers more and since I know that halving a recipe (for 2) doesn't always translate well, I make them the old fashioned way.

The inspiration for this dish came from a collection of slow cooker recipes.
Chicken breasts cooked in a slow cooker are unreliable but are quick and easy in a skillet.

I have to say the sauce tasted just like a pumped up onion soup.

I served these with mashed Gruyere cauliflower.

French Onion Soup Chicken
makes 2 servings (4 in parenthesis)

* 1 boneless chicken breast (2 for 4 servings) cut into 1 1/2" strips
* 1 tablespoon EVOO
* 1 medium onion (1 large) sliced
* 1 tablespoon butter (2 tablespoons)
* 1 teaspoon dried or 2 teaspoons fresh thyme leaves
* 2 (4) tablespoons Vermouth or chicken broth
* 1 (2) tablespoon(s) Cognac
* 1 (2) teaspoon(s) Worcestershire sauce
* Salt & pepper to taste

Saute chicken strips in olive oil until they take on color, about 2 minutes on each side.
Remove to plate.

In same skillet melt butter and add onions. Lower temperature and saute until onions brown, about 20 minutes.

Add thyme and vermouth (broth) and cook another 10 minutes.
Add cognac and Worcestershire, stir and remove from heat.

When ready to eat, add chicken strips to sauce, season with salt and pepper, and cook until sauce bubbles, about 3-4 minutes.

Serve with mashed potatoes or cauliflower flavored with Gruyere or Jarlsburg cheese.

No comments :