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Frenchy Onion n' Smothered Chicken Cutlets
This recipe is wholesome and filling, combining powerful ingredients and marrying them in a wonderful creamy french onion sauce that is sure to gain compliments from dinner guests. Homemade French Onion Soup serves as the poaching liquid if you will and the poaching liquid is in turn blended until smooth to smother the cutlets in a vivacious blanket of oniony bliss with a mellow kick from Sambal Oelek. If you like chicken and onions, this recipe will fit nicely in your recipe collection in the must do again section. It works perfectly if you serve French Onion Soup one day and reserve some for this recipe later in the week!! Bon Appetit! Ingredients
- 5 boneless, skinless chicken breasts, sliced into cutlets
- 2 c. french onion soup, cold, preferably homemade
- 2 cloves garlic, finely minced
- 1 tbsp. cornstarch
- 1 tsp. Sambal Oelek
- 2 tbsp. unsalted butter
- Kosher salt and pepper to taste
- Olive oil for drizzling
Directions
- Season cutlets with kosher salt and pepper to taste. Stir sambal oelek and garlic into french onion soup and pour over cutlets. Refrigerate for 30 minutes.
- Meanwhile, preheat oven to 375* F. Remove chicken from fridge and arrange in baking pan drizzled and brushed with olive oil. Bake for 30-40 minutes until chicken is no longer pink and internal temperature reaches 165*F. The poaching liquid will have come to a rolling simmer, you don't have worry about contaminants.
- Remove pan from oven and carefully transfer cutlets to a plate. Keep warm by covering with foil. Set aside.
- Carefully transfer liquid from pan to food processor and blend until smooth and creamy, about 2 1/2 minutes.
- In a medium saucepan over medium high heat, pour in onion sauce and bring to a boil. Remove from heat and stir in cornstarch, mixed with about 2 ounces of water. Return to heat and return to a boil to activate corn starch and turn off heat. Stir in butter.
- Arrange chicken in original baking pan or on a serving platter and smother the chicken. Serve with garlic spiked couscous with parsley or mashed potatoes and drizzle with the chicken onion sauce.
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Reviews
I neglected to sear the cutlets before baking them, and I would encourage anyone trying this recipe to do so. Mainly because of visual appeal and also another flavor element.
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