Concoct A New Menu Chicken with Brie and Caramelized Onions

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Chicken with Brie and Caramelized Onions

"This recipe turned into evolved as a easy opportunity to normal Valentine's fare for one of my purchaser's Valentine's Day Dinner. It turned into a outstanding success and so clean to prepare."

Ingredients :

1/2 cup unsalted butter
1 big sweet onion, thinly sliced
2 tablespoons white sugar
1/2 cup all-reason flour
salt and freshly floor black pepper to flavor
1 egg
1 tablespoon water
four small skinless, boneless bird cutlets, pounded to at least one/four-inch thickness
1/4 cup olive oil
four ounces triple cream Brie - thinly sliced and rind eliminated
2 tablespoons butter
half cup vermouth
1 tablespoon dried thyme
2 tablespoons arrowroot

Instructions :

Prep : 25M	Cook : 2M	Ready in : 1H

Preheat an oven to 350 ranges F (one hundred seventy five degrees C).
Melt 1/2 cup butter in a massive skillet; cook and stir the onion within the butter till caramelized, about 10 mins. Stir inside the sugar and cook dinner until the sugar completely melts, about five mins. Remove from heat and set aside to cool absolutely.
Mix collectively the flour, salt, and pepper in a shallow dish. Whisk collectively the egg and water in a small bowl. Dredge each fowl breast inside the flour; shake off the excess flour after which dip the fowl inside the egg and water combination.
Heat the olive oil in a big skillet over medium-excessive warmth; prepare dinner the bird inside the hot oil till absolutely browned, 5 to 7 mins in keeping with side.
Place 2 of the chook breast halves within the bottom of a baking dish. Top every with approximately half of the brie and half the caramelized onions. Lie the final fowl breast halves atop the brie and onions.
Bake the hen inside the preheated oven until the cheese is melted and the bird is not crimson in the center, approximately 10 minutes.
While the fowl bakes, soften 2 tablespoons butter in a small skillet over medium warmth. Allow the butter to brown barely earlier than including the vermouth; bring to a simmer and allow to prepare dinner till the liquid reduces through about half of. Season with the thyme, salt, and pepper. Stir the arrowroot into the combination to thicken. Serve the sauce over the chook.

Notes :

The nutrients data for this recipe consists of the full quantity of the breading ingredients. The real quantity of the breading consumed will vary.

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