For those who love caramelized onions and melted cheese, you’ll love this Skillet French Onion Rooster, a good way to jazz up hen breasts!
Skillet French Onion Rooster
I’m extra of a dark-meat lady, so my hen breast recipes actually must be jazzed up in order that they style delish! Skinny hen breast cutlets are cooked and topped with caramelized onions and melted Gruyère cheese on this French Onion Rooster recipe. These are so great and simple to make. For extra hen breast recipes, do this Spicy Vodka Rooster Parmesan, Bacon-Wrapped Air Fryer Rooster Breast, and Spinach and Feta-Stuffed Rooster Breasts. And for extra French onion recipes, don’t miss my French Onion Soup and French Dip Sandwich.
French Onion Rooster Substances
- Rooster: You’ll want 4 boneless, skinless hen cutlets. In the event that they’re not uniformly skinny, place them between two sheets of plastic wrap and pound them with a meat tenderizer or the underside of a heavy pan. Season the cutlets with salt and pepper.
- Onions: Thinly slice two yellow onions.
- Sauce: Worcestershire sauce, balsamic vinegar.
- Thyme: Dried or contemporary thyme will work.
- Gruyère: Grate three ounces of Gruyère to get about one cup.
- Dredging Combination: Flour, salt, smoked paprika.
- Butter: Prepare dinner the hen breasts in melted butter.
How you can Make French Onion Skillet Rooster
- Prepare dinner the Onions: Heat the oil in a big nonstick (ideally ovenproof) skillet over medium warmth. Add the onions, improve the warmth to medium-high, and incessantly stir till they brown across the edges. If they’re sticking, pour in a little bit of water to deglaze the pan.
- Simmer: Scale back the warmth to medium-low, add the vinegar, Worcestershire, and thyme, and cook dinner for 20 to half-hour till the onions
are tender. Switch the onion combination to a bowl, put aside, and wipe out the skillet.
- Dredge the Rooster: Whisk the flour, salt, and paprika in a large, shallow bowl. Dredge the cutlets within the combination, and shake off any extra.
- Prepare dinner the Cutlets: Soften the butter in a skillet over medium-high warmth, lay the hen within the pan, after which lower the warmth to medium. Prepare dinner the hen for 3 minutes after which flip. High each bit with caramelized onions and cheese. Prepare dinner for an additional three minutes.
- Soften the Cheese: In case your skillet is ovenproof, switch it to the oven and broil for a minute or two. If not, cowl the pan and cook dinner till the cheese is effervescent and brown.
What to Serve with French Onion Rooster
How you can Freeze French Onion Rooster
Leftover hen will final for as much as 4 days refrigerated. You may also freeze the hen breasts for as much as three months. To reheat, thaw them in a single day within the fridge and reheat them within the microwave till heat.
Extra Rooster Recipes You’ll Love:
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French Onion Rooster
- 4 boneless, skinless hen cutlets (16 to twenty ounces complete)
- 2 teaspoons olive oil
- 2 medium yellow onions, thinly sliced
- 1 tablespoon balsamic vinegar, or extra as wanted
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme or 1 teaspoon contemporary thyme leaves
- 3 ounces Gruyère cheese, coarsely grated (about 1 cup)
- ½ cup all-purpose flour, or gluten-free flour combine*
- 1 teaspoon kosher salt
- pepper, to style
- ½ teaspoon paprika
- 2 teaspoons unsalted butter
- 1/2 cup hen broth
In a big nonstick skillet warmth the oil over medium warmth.
Add the onions and 1/4 teaspoon salt, improve to medium-high, and cook dinner, stirring incessantly, till they begin to brown across the edges.
Flip the warmth to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Proceed to cook dinner, stirring often, for 20 to 25 minutes, or till the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Put aside and wipe out the skillet.
If the hen will not be uniformly skinny, place it between two sheets of plastic wrap and pound with a meat tenderizer or the underside of a heavy pan till skinny however nonetheless intact. Season to style with 1 teaspoon salt and black pepper and put aside.
In a large, shallow bowl, whisk collectively the flour, pinch of salt, and paprika.
Set a big nonstick skillet over medium warmth and soften 1 teaspoon butter.
Dredge two of the hen cutlets within the seasoned flour, then shake off the surplus and lay them facet by facet within the pan.
Prepare dinner the hen for 3 minutes, or till frivolously browned, then flip and cook dinner for 3 extra minutes. Put aside on a dish and repeat with the remaining butter and hen. Put aside.
Mix the broth and 1 tablespoon of the flour combination and blend, add it to the skillet and whisk on low warmth, 1 minute, till it thickens. Toss the remainder of the flour out.
Return the hen to the skillet, high with onions and cheese and canopy. Prepare dinner low 3 to five minutes, till the cheese is melted and effervescent.
*solely about 1 tablespoon will get used ultimately, n.i. displays the quantity used.
Serving: 1piece, Energy: 335kcal, Carbohydrates: 16.5g, Protein: 33.5g, Fats: 14.5g, Saturated Fats: 6g, Ldl cholesterol: 111.5mg, Sodium: 570.5mg, Fiber: 1.5g, Sugar: 9.5g