This easy one-skillet dinner marries the rich and savory flavor of French onion soup with chicken cutlets in a creamy, satisfying sauce. Serve with a simple green salad with homemade croutons for crunch.

Carolyn Casner
EatingWell.com, July 2021

Gallery

Credit: Brie Passano

Recipe Summary test

active:
25 mins
total:
25 mins
Servings:
4

Nutrition Profile:

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large skillet over medium heat. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Cook the chicken, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes. Transfer to a plate and cover to keep warm.

    Advertisement
  • Add the remaining 1 tablespoon oil to the pan. Add onion and wine; cover and cook, stirring occasionally, until tender, golden and the liquid has evaporated, about 10 minutes. Sprinkle flour over the onion and stir to coat. Add broth, cream, thyme and the remaining 1/4 teaspoon each salt and pepper; cook until bubbling and thickened, about 2 minutes more. Return the chicken and any accumulated juices to the pan and turn to coat. Cover and cook until the chicken is heated through, about 1 minute more. Serve sprinkled with parsley, if desired.

Nutrition Facts

342 calories; fat 21g; cholesterol 117mg; sodium 362mg; carbohydrates 7g; dietary fiber 1g; protein 28g; sugars 3g; niacin equivalents 12mg; saturated fat 9g; vitamin a iu 496IU; potassium 510mg.
Advertisement