An easy dinner recipe is a wonderful thing. That's why we partnered with Perdue for this post.
I love chicken — it's a blank canvas for so many different flavor combinations. Turn it into the base for the most deliciously easy dinner that is big on taste. It's a spin on french onion soup that is beyond good with a crispy outer coating, loads of onions, a sprinkling of thyme, and the right amount of gruyere cheese.
- 4 Perdue boneless, skinless chicken cutlets
1/2 cup bread crumbs
1/4 cup, plus 1 teaspoon vegetable oil
1 white onion, sliced
1 teaspoon garlic, chopped
1 tablespoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon thyme
1/2 cup beef stock
4 slices gruyere cheese
- Place a sauté pan over medium heat and add 1 teaspoon vegetable oil, onion, balsamic vinegar, salt, garlic, and thyme. Cook for about 10 minutes, until the onions start to caramelize. Add the stock and simmer for another 5 minutes.
- Remove the chicken from the package, rinse, and pat dry.
- Create a dredging station for the chicken by adding the egg to a bowl and whipping then placing the breadcrumbs on a plate.
- Place a large sauté pan over medium heat and add 1/4 cup vegetable oil.
- Press the chicken into the breadcrumbs, then in the egg, and back in the breadcrumbs. Add to the hot sauté pan and cook for 5 minutes per side.
- Evenly distribute the onions over the chicken then top with a slice of the cheese. Place under the broiler until the cheese starts to bubble.
- Main Dishes, Game
- North American
- 4 servings
- Total Time
- 29 minutes, 59 seconds