This chicken dish was very good!!! I found the recipe on EatingWell.com. The sauce tasted so rich and decadent but the meal was only 340 calories per serving. The recipe is at the end of this post.
The stuffed tomatoes are a take on a Lidia Bastianich recipe I have made before. This time I just made Aborio rice and mixed it with the diced tomato that I scooped out of the tomatoes and mixed with fresh mozzarella, Parmesan, salt, pepper. I also made Marcella Hazan Tomato, butter and onion sauce and added some of that to the rice.
The tomatoes, baked for 20 minutes in a 350˚ oven. Delicious!!
Creamy French Onion Chicken
Ingredients-
2 tablespoons extra-virgin olive oil, divided
1 pound of chicken cutlets
1/2 teaspoon salt, divided
1/2teaspoon ground pepper, divided
1 large yellow onion, halved and thinly sliced
1/3 cup 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
Chopped parsley for garnish
Method-
Heat 1 tablespoon of oil in a large skillet over medium heat.
Sprinkle chicken with 1/4 teaspoon of 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 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 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.
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