Chicken Cheese Steak Sheet Pan Pizza
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 16g||25%|
|Saturated Fat 7g||35%|
|Total Carbs 62g||21%|
|Dietary Fiber 4g||16%|
|Vitamin A 6%|
|Vitamin C 25%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbsp.olive oil
1/4 tsp.black pepper
2 tbsp.unsalted butter
3 large sweet onions, sliced
2 tbsp.all-purpose flour
1/2 cupwhite wine
1 1/2 cupschicken stock
1/4 tsp.thyme, dried
4 thick slices of crusty bread, toasted
1/2 cupSwiss or Gruyere cheese, shredded
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and season with ¼ teaspoon salt and a teaspoon black pepper. Sauté for 5 to 7 minutes, until golden brown. Transfer to a plate and keep warm.
To the same skillet, melt the butter over medium heat. Add the onions and season with the sugar and the remaining ¼ teaspoon salt and a teaspoon black pepper. Cook, stirring occasionally, until the onions are caramelized and a deep golden brown, about 20 to 25 minutes.
Once the onions are caramelized, add the flour and cook for about 2 to 3 minutes. Gradually whisk in the white wine, the chicken stock and the dried thyme. Return the cooked chicken back to the skillet and simmer for about 5 minutes, until the chicken is heated through and the sauce thickens. The chicken is done when a meat thermometer inserted in the center reaches 170°F.
Preheat your broiler to high. For each serving, place a slice of toasted bread in a low-rimmed soup or pasta bowl. Ladle the French onion chicken gravy over the toast. Top with a cup of shredded cheese and place under the broiler for 2 to 3 minutes, until the cheese is melted and brown. Serve with green salad and a glass of white wine.
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