IP - French Onion Chicken

2 pounds of boneless/skinless chicken breasts, sliced about ¼″ thick

½ cup of all-purpose flour (with a few pinches of onion powder, garlic salt and black pepper mixed together), for dredging

2 Vidalia or sweet onions, sliced into strands

¼ cup of extra virgin olive oil

1.5 tbsp of salted butter

Two 18.5 oz cans of ready-to-eat French Onion Soup (I used Progresso. OR you can use two 10.5 oz cans of Campbell’s condensed and just add water per the can’s instructions. OR you can make half the recipe of my French Onion Soup and just use that!)

4 to 6 slices of Texas Toast (any variety is fine, I used a garlic parmesan - you can find this in most frozen food sections. If not, garlic bread works just fine too!)

1 packet of Onion Soup mix

3 tablespoons of cornstarch 3 tbsp of water

10 slices of Swiss cheese (can get either in the deli section or they usually come in a packet of 10 slices in the dairy section)

Crispy fried onions, for topping (optional)

“But Jeff! We are already using a few cans of french onion soup in there! Why do I need to add in MORE onions?” An excellent question! And you don’t NEED to (and if you don’t, you can skip step 4) – but I certainly suggest it. The reason we do this is because the onions in the canned soup are not very prevalent in body and texture and we want this to have even MORE onions. It may seem like a lot of extra onions once you chop them, but believe me, even the additional two Vidalia onions will cook down and this will leave you with the PERFECT ratio of onions to the sauce. “But Jeff! We are already using a few cans of french onion soup in there! Why do I need to add in MORE onions?” An excellent question! And you don’t NEED to (and if you don’t, you can skip step 4) - but I certainly suggest it. The reason we do this is because the onions in the canned soup are not very prevalent in body and texture and we want this to have even MORE onions. It may seem like a lot of extra onions once you chop them, but believe me, even the additional two Vidalia onions will cook down and this will leave you with the PERFECT ratio of onions to the sauce.

Directions at pressureluckcooking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer