Chicken With Brie And Caramelized Onions

Serves: 5

Clarabelle Lynch

1 January 1970

Based on User reviews:

56

Spice

61

Sweetness

56

Sourness

41

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

1 cup

Unsalted Butter

1 large

Sweet Onion (thinly sliced)

2 tbsps

White Sugar

1 cup

All-Purpose Flour

1

Salt

1

Ground Black Pepper (freshly to taste)

1

Egg

1 tbsp

Water

4 small

Boneless Chicken (skinless, cutlets, pounded to 1/4-inch thickness)

1 cup

Olive Oil

2 tbsps

Butter

1 cup

Vermouth

1 tbsp

Dried Thyme

2 tbsps

Arrowroot

Directions:

1

Preheat an oven to 350 degrees F (175 degrees C)

2

Melt 1/2 cup butter in a large skillet; cook and stir the onion in the butter until caramelized, about 10 minutes

3

Stir in the sugar and cook until the sugar completely melts, about 5 minutes

4

Remove from heat and set aside to cool completely

5

Mix together the flour, salt, and pepper in a shallow dish

6

Whisk together the egg and water in a small bowl

7

Dredge each chicken breast in the flour; shake off the excess flour and then dip the chicken in the egg and water mixture

8

Heat the olive oil in a large skillet over medium-high heat; cook the chicken in the hot oil until completely browned, 5 to 7 minutes per side

9

Place 2 of the chicken breast halves in the bottom of a baking dish

10

Top each with about half the brie and half the caramelized onions

11

Lie the remaining chicken breast halves atop the brie and onions

12

Bake the chicken in the preheated oven until the cheese is melted and the chicken is no longer pink in the center, about 10 minutes

13

While the chicken bakes, melt 2 tablespoons butter in a small skillet over medium heat

14

Allow the butter to brown slightly before adding the vermouth; bring to a simmer and allow to cook until the liquid reduces by about half

15

Season with the thyme, salt, and pepper

16

Stir the arrowroot into the mixture to thicken

17

Serve the sauce over the chicken