One-Skillet Creamy French Onion Chicken

The recipe for One-Skillet Creamy French Onion Chicken is from the Eating Well site. It was a delicious, 30-minute meal. Rave reviews from the other side of the table. The chicken was moist and the sauce was perfect!! Just enough for the 2 of us and the cleanup was only one pan. Well, there were some measuring cups and things like that.

I added sliced grape tomatoes and spinach to the recipe.

Ingredients-

2 tablespoons extra-virgin olive oil, divided

1 pound chicken cutlets 

1/2 teaspoon salt, divided

1/2 teaspoon ground pepper, divided

1 large yellow onion (1 pound), halved and thinly sliced 

1/3cup dry white wine

1 tablespoon all-purpose flour 

1/2 cup low-sodium chicken broth

1/2 cup heavy cream

2 teaspoons chopped fresh thyme

1/2 cup sliced grape tomatoes

1 cup baby spinach

Chopped parsley for garnish

Method-

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.

Add the remaining 1 tablespoon of 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 of salt and pepper; cook until bubbling and thickened, about 2 minutes more.

Add the tomatoes and spinach to the pan.
Return the chicken and any accumulated juices to the pan and turn to coat.
Cover and cook until the chicken is heated through, and the spinach is wilted about 2 minutes.