This dish combines the comforting flavors of traditional French onion soup with the satisfying crunch of crispy breaded chicken.
Ingredients
Scale:
4 boneless, skinless chicken breasts
1 cup all-purpose flour (or gluten-free flour for a gluten-free version)
2 large eggs
2 cups seasoned breadcrumbs
2 medium onions, thinly sliced
3 tablespoons butter
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 cup shredded Gruyère cheese (or Swiss cheese)
Fresh parsley for garnish (optional)
Instructions
In a large skillet, melt the butter over medium heat. Add the sliced onions, sugar, salt, and pepper. Cook, stirring occasionally, for about 20-25 minutes, or until the onions are deeply caramelized and golden brown.
While the onions are cooking, preheat your oven to 400°F (200°C). Place the flour in a shallow dish, beat the eggs in another dish, and put the seasoned breadcrumbs in a third dish.
Pat the chicken breasts dry with paper towels. Dredge each chicken breast in the flour, shaking off any excess. Dip it into the beaten eggs, then press it into the breadcrumbs to form a generous crust.
Heat a little oil in a large oven-safe skillet over medium-high heat. Add the breaded chicken breasts and cook for about 4-5 minutes on each side, or until golden brown.
Once the chicken is browned, remove the skillet from the heat. Top each piece of chicken with caramelized onions and a generous handful of Gruyère cheese.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the cheese is bubbling and golden.
Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley, if desired, and serve hot.
