Yield: 6 Servings
The gravy alone of this dish is more than enough to let you know that you are in for a treat! The flavor of caramelized onions gave this dish satisfaction! Serve this chicken over rice, and don’t forget to spoon the sauce over it. Enjoy!
Ingredients:
8 ounces canned mushrooms, drained (250 g) (fresh would be even better)
11/4 c chicken stock (300 ml)
1 tablespoon oat flour, OR coconut flour (15 ml)
¼ c white wine, OR chicken stock (60 ml)
¼ teaspoon dried thyme, OR parsley (1 ml)
2 teaspoons crushed garlic (10 ml)
Olive oil
3 yellow onions, sliced
3 large chicken breasts (sliced in half longitudinally)
4 tablespoons butter (60 ml)
½ c grated Swiss, OR Gruyere cheese (125 ml)
Salt and pepper, to taste, OR seasoning salt (if using commercial chicken stock, go lightly)
Directions:
Sprinkle salt and pepper over the chicken slices, then toss until well coated.
Place a frying pan on the stove and turn the heat to medium.
Add olive oil and allow it to become hot.
Add the chicken slices in batches, then cook each side for a few minutes until they turn brown. Transfer onto a clean plate. Repeat the process with the rest of the chicken.
In the same empty pan, add 3 tablespoons of butter and allow it to melt.
Add the onions, then fry for 10 minutes or until caramelized.
Reduce the heat to low, then add mushrooms and the rest of the butter. Stir and cook for 5 more minutes.
Add garlic and sauté for a minute or until aromatic.
Add flour, then whisk and cook for a minute to remove the raw taste.
Add white wine, then stir until well blended. Make sure to scrape the bottom of the pan to get the browned bits.
Add thyme and 1 ¼ cup of chicken stock. Stir until well blended. Simmer for a few minutes until the texture of the sauce becomes thick.
Put the chicken back into the pan, then toss until well coated with the gravy.
Top everything with cheese, then cover the pan and allow it to melt.
Serve and enjoy!
Nutrition Facts:
1 serving: 287.3 calories | 32.9 g protein | 12.5 g fat | 1.9 g fiber | 6.5 g net carbs