Romain Duvernay Cotes Du Rhone
Subtle licorice flavors with strong black fruit in this classic Grenache Syrah blend make it the Perfect Pair with
French Onion Chicken
1 1/2 lbs chicken breast (4 pieces) pounded to uniform thickness
Salt and Pepper to taste
1-2 T olive oil
2 T butter
2 large Vidalia onions, sliced thin
1/2 cup Sherry
1/4 cup Balsamic Vinegar
1 cup chicken (or beef) broth
1 cup various shredded cheese (I used a mix of Mozzarella, Swiss and Provolone)
1-2 T chopped parsley
Season chicken breast with salt and pepper. Heat oil and sear chicken breast 4-5 minutes on side on and 3-4 minutes on side 2. Cooking time will vary based on the thickness of your chicken.
Remove chicken from pan and set aside. Melt 2 tablespoons of butter in the same pan and add onions. Cook the onions for 10-15 minutes stirring constantly so that they brown nicely without burning. Once they are a pretty golden brown, stir in salt and pepper and sherry. All the sherry to burn off for a minute while continuing to stir. Then add balsamic vinegar and chicken broth. Continue to caramelize onions for 5-10 minutes longer. You want the onions to be very soft and for most of the liquid to cook off but do not let the pan get completely dry.
Add the chicken back to the onion mixture and allow to warm back up. Top with 1/8-1/4 cup of shredded cheese and allow it to melt. Top with chopped parsley prior to serving.
I served this with roasted mushrooms and potatoes. Yum!