Protein Swap | French Onion Chicken Skillet
with Garlic Toast & Champagne-Dressed Salad
Cooking time
25 minutes
Servings
2/4
Calories
810 /serving
French onion soup meet French onion chicken. You know what you love about it: a melted cheese topping interspersed with earthy caramelized onions (and wow, what a splash of champagne vinegar does for that buttery sauce). Serve with garlic-rubbed toast and a salad counterpoint.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Head of lettuce
- 3 Garlic cloves
- 100g Radishes
- 50g Caramelized onions
- 30ml Champagne vinegar
- 30ml Vegetable demi-glace
- 30g Grated aged cheddar
- 1 Gourmet potato-scallion bun
- 4g Herbes de Provence (basil, marjoram, thyme, parsley, rosemary, fennel, mint, kosher salt)
Contains: Barley • Milk • Sulphites • Wheat
You will need:
Large oven-safe pan
Oil
Salt & pepper (S&P)
4 or 8 tbsp Butter
Total Fat
53 g
Saturated Fat
21 g
Sodium
860 mg
Total Carb
38 g
Sugars
7 g
Protein
48 g
Fibre
5 g
Preparation
Start the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In a large, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 2 to 3 min. per side, until partially cooked.
- Transfer to a plate and reserve the pan.
Start the sauce
- Meanwhile, mince ⅔ of the garlic.
- In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the minced garlic, onions and remaining spices. Sauté, 30 sec. to 1 min., until fragrant.
- Add ⅓ of the vinegar and cook, stirring often, 1 to 2 min., until almost evaporated.
Finish the chicken & sauce
- Preheat the oven to broil.
- To the pan, add the demi-glace and ⅔ cup water (double for 4 portions); bring to a boil.
- Add the chicken, reduce to a simmer and cook, partially covered, 5 to 7 min., until the chicken* is cooked through.
- Top the chicken with the cheese, transfer to the oven and broil, 2 to 3 min., until the cheese has melted.
Make the salad
- Meanwhile, roughly chop the lettuce.
- Thinly slice the radishes.
- In a large bowl, combine the remaining vinegar, 2 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce and radishes; toss well.
Make the garlic bread
- Toast the bun, cut-sides up, directly on an oven rack, 2 to 3 min., until warmed through.
- Rub with the remaining garlic and spread with 2 tbsp butter (double for 4 portions); season with S&P.
- Halve the bun.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken, sauce and garlic bread. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
