French Onion Soup Chicken

  • 1 lb of boneless, skinless chicken diced
  • 2 tbsp. Cooking With Greens Go To Seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup Chicken Stock
  • 3/4 cup Beef broth
  • 1 bay leaf
  • 3 tbsp. red wine
  • 3 medium sweet onions sliced thin
  • 2 cloves garlic minced
  • 1 tbsp. Balsamic Vinegar
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • 2 cups shredded cheese (swiss, parmesan, mozzarella, asiago or a combination)
  • 1 cup chopped fresh parsley
  • 1 tbsp. flour

Heat a skillet and add oil to pan. Add chicken and brown both sides. Remove from pan. In same pan, melt butter and add onions. Cook, stirring constantly until onions are browned and caramelized. Add garlic. Add wine, bay leaf and broth. Deglaze pan and bring to low simmer for at least 15 to 20 minutes, stirring constantly. Taste and reseason. Cook until liquids start to absorb.  Take out Bay leaf. Sprinkle in flour. Add Balsamic vinegar and parsley. Remove from heat and sprinkle with cheese. Place in oven on broil until cheese is melted. Serve immediately over pasta, rice, or a crusty French bread. Garnish with parsley, and chopped green onion.

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