French Onion Chicken Gravy (Printer-Friendly)

Tender chicken with rich caramelized onion gravy and melted mozzarella topping for a comforting main dish.

# What You’ll Need:

→ Produce

01 - 1 large yellow onion, thinly sliced

→ Poultry

02 - 2 boneless, skinless chicken breasts, sliced into thin cutlets

→ Oils and Fats

03 - 2 tablespoons extra virgin olive oil, divided
04 - 1 tablespoon unsalted butter

→ Dry Goods

05 - 1 tablespoon all-purpose flour, sifted

→ Dairy

06 - 1 cup shredded mozzarella cheese

→ Broths and Sauces

07 - 1 1/2 cups low sodium beef broth
08 - 1 teaspoon Worcestershire sauce
09 - 1 tablespoon beefy onion soup mix

→ Spices and Seasonings

10 - 1 teaspoon seasoned salt
11 - 1 teaspoon onion powder
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon freshly ground black pepper

# Steps to Make This:

01 - Pat chicken breasts dry and slice into even thin cutlets. Drizzle 1 tablespoon olive oil over both sides and rub to coat. In a small bowl, combine seasoned salt, onion powder, garlic powder, and black pepper. Generously season both sides of the chicken with this mixture.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken cutlets without crowding, cooking 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F. Remove and keep warm covered with foil.
03 - Reduce heat to medium-low and add 2 teaspoons olive oil plus butter to the skillet. Once melted, add sliced onions and stir to coat. Cook slowly, stirring every few minutes, until onions are deep golden brown and sweet, about 25 to 30 minutes.
04 - Sprinkle sifted flour evenly over caramelized onions and cook, stirring, for 2 to 3 minutes to eliminate raw flour taste. Gradually whisk in beef broth, Worcestershire sauce, and beefy onion soup mix. Simmer until thickened to a silky consistency.
05 - Return chicken cutlets to the skillet, nestling them in the onion gravy. Spoon gravy over each piece. Sprinkle shredded mozzarella evenly on top. Cover the skillet and cook until cheese melts and bubbles. Serve hot with mashed potatoes or crusty bread.

# Additional Notes:

01 - Slow caramelization of onions enhances sweetness and depth of flavor.
02 - Use freshly shredded mozzarella for optimal melting and texture.
03 - Do not rush searing to lock in the chicken's juices.
04 - Leftovers keep well refrigerated for up to three days; reheat gently with added broth.

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