French Onion Chicken Recipes

Steps:

• Heat olive oil in large skillet.
• When oil is hot, add chicken breasts.
• Brown on each side, and remove from pan.
• Add soup and water to pan, bring to boil.
• Add salt& pepper.
• Add cream cheese, whisking until melted.
• Bring to boil.
• Return chicken to skillet, reduce heat to medium, cover and simmer 20-30 mins.
• until chicken is done and sauce thickens.
• Meanwhile, coat another skillet with nonstick spray and heat over med-hi heat.
• When pan is hot, add frozen veggies and stir fry until crisp/done.
• Keep warm.
• To plate: spoon rice on plate, top with a chicken breast half and enough sauce to coat rice.
• Top with veggies, letting them fall down the sides of chicken in natural garnish.

Steps:

• Cube chicken fillets and place in plastic bag. Add flour and soup mix to the bag and shake until chicken is coated. Don't worry if there seems to be a lot of dry mix left in the bag.
• Place coated chicken and oil into frying pan leaving the left over dry mix in the bag to the side.
• Brown the chicken and remove from the pan.
• Dice the bacon and onion and place in the frying pan where the chicken was cooked and cook until onion is translucent.
• Add the chicken back into the frying pan with the bacon and onion.
• Take the left over dry mixture and add to the cup of water and mix. Pour this mixture over the ingredients in the frying pan.
• Simmer for around 20 minutes adding more water if needed.
• While this is simmering prepare the couscous as directed on the packet and heat the frozen vegetables (I use the microwave).
• After the 20 minutes, or when you are happy the chicken is cooked, add the sour cream mixing well. At this point I chuck in the prepared couscous and the vegetable but you can just add the vegetables and serve the chicken mixture over the couscous.

Steps:

• For the chicken: Add the flour, garlic powder, onion powder, paprika, a nice pinch of salt and a few grinds of pepper to a medium bowl. Stir to distribute. Add the chicken thighs and toss to coat. Let sit in the bowl.
• For the gravy: Add the butter and flour to a saucepan over medium-low heat. Stir together with a wooden spoon and cook, stirring, until a deep brown color but not burning, about 6 minutes. Add the onions, Dijon, thyme, paprika and garlic and stir to coat. Slowly add the stock and stir. Raise the heat to a simmer and cook until thickened like gravy. Season with salt and pepper. Keep warm.
• Add the oil to a large pan over medium-high heat. When it begins to swirl, shake the excess flour off the chicken and add to the pan. Sear on both sides, 6 to 8 minutes per side, then place in the gravy and simmer, covered, to complete cooking, 15 to 20 minutes. Serve over rice or mashed potatoes.
• Cover potatoes and garlic with water by 1 inch in a large pot. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
• Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper.

Steps:

• In a shallow bowl stir together dressing and hot sauce.
• In another bowl combine onion and cornflakes.
• In a 3 quart rectangular baking dish with a rack arrange chicken pieces.
• Brush with salad dressing mixture.
• Sprinkle with onion mixture, pressing onto chicken.
• Bake uncovered at 425 degrees for 35-40 min until chicken is done.
• Covering loosely the last 10 minutes if necessary.

Steps:

• Preheat the oven to 350 degrees F.
• Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the onions and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are very soft and just begin to brown, about 20 minutes. Add 1 tablespoon thyme and cook for an additional minute. Set aside.
• Meanwhile, bring a large pot of salted water to a boil. Cook the noodles according to the package directions. Reserve 1/2 cup of the pasta water. Drain the noodles and return them to the pot.
• While the noodles are still warm, add the cooked onions, sour cream, cream cheese, reserved pasta water and 1/2 cup Gruyere. Stir until the sauce is smooth and creamy and coats the noodles. Fold in the chicken. Season with salt and pepper. Transfer to a 2-quart baking dish.
• Microwave the remaining 5 tablespoons butter in a medium microwave-safe bowl until melted. Add the fried onions, breadcrumbs, remaining 1/2 cup Gruyere and 1 tablespoon thyme to the butter and toss until the breadcrumbs are coated. Sprinkle the buttered breadcrumb mixture evenly over the noodles to cover completely.
• Bake until the topping is golden brown, 35 to 40 minutes.

Steps:

• Crunch French Fried Onions with flour in a plastic bag.
• Dip chicken into the egg and then coat in onion crumbs.
• Bake at 400 degrees Fahrenheit for 20 minutes until chicken is no longer pink.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly spray the bottom of a 3-quart casserole dish with cooking spray.
• Place chicken breasts in the prepared dish and top with mushrooms. Mix cream of mushroom soup, sour cream, and onion soup mix together in a bowl; pour over chicken and mushrooms. Cover dish with aluminum foil.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Heat oven to 425°F.
• Heat oil in large skillet over medium heat. Add onions; cook, stirring frequently, 12 min. or until tender. Add Worcestershire sauce; cook 3 min., stirring constantly. Remove skillet from heat; stir in gravy.
• Pour into 13x9-inch baking dish sprayed with cooking spray.
• Microwave stuffing mix, butter and water in microwaveable bowl on HIGH 5 min.; stir. Spoon evenly over gravy mixture; top with chicken. Cover.
• Bake 25 min. Top with cheese; bake, uncovered, 10 to 15 min. or until chicken is done (165°F).

Steps:

• Preheat oven to 375.
• Spray 13 x 9 pan.
• Combine vegetables and 2/3 cup of the fried onions in the pan top with chicken breasts.
• In a small bowl, combine wine, stock, garlic salt, and pepper; pour over chicken and vegetables.
• Sprinkle with paprika.
• Cover and bake for 35 minutes or until chicken is done and vegetables are tender.
• Baste chicken with sauce and top with rest of fried onions.
• Bake uncovered another 5 minutes or until fried onions are golden brown.

Steps:

• Season chicken breasts with salt and pepper.
• In a large cast iron skillet, melt butter. Add mushrooms, onion, and bell pepper and sauté until starting to soften.
• Add garlic and sauté for another minute until fragrant.
• Add in red pepper flakes, cayenne, Italian seasoning, and Worcestershire. Then, remove veggies and set aside.
• Add chicken to skillet and cook until brown on each side (about 3-5 mins per side).
• Add in a can of French onion soup and let simmer for 10 mins, or until soup starts to coat chicken.
• Add veggies back to the pan and stir.
• Top chicken breasts with shredded mozzarella
• Cook in the oven at 350°F for 8-10 mins or until the cheese is melted.
• Serve warm.