|1||package PERDUE® FRESH CUTS™ Diced Chicken Breast|
|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||cup white wine|
|1.5||cup chicken stock|
|1/4||tsp dried thyme|
|4||thick slices of crusty bread, toasted|
|1/2||cup Swiss 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 1/8 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 1/4 teaspoon salt and 1/8 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. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F
Preheat your broiler to HIGH 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 shredded cheese and place under the broiler for 2 to 3 minutes until cheese is melted and brown. Serve with green salad a glass of white wine.