Ingredients
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- 2–3 large onions, sliced (about 5 cups)
- 5 Tbsp. cooking oil, divided
- 1 Tbsp. water
- 1/4 tsp. salt, divided
- 1 lb. boneless skinless chicken breast, cut in 1 inch cubes
- 1/4 cup flour
- 1/4 tsp. garlic powder
- 1 and 1/2 cups beef broth
- 1 and 1/4 cups Gruyere cheese
- 1/2 cup store-bought croutons
Instructions
- Heat 3 tablespoons of the oil in a skillet over medium-low heat. Add sliced onion and cook for 20 minutes, stirring often.
- Add water and ⅛ teaspoon of the salt to the onions. Sauté for an additional 10 minutes, stirring often.
- Meanwhile, in a medium bowl combine flour, garlic powder, and ⅛ teaspoon of salt. Toss the chicken in the seasoned flour. Set aside.
- Remove onions from the skillet and set aside.
- Add the remaining 2 tablespoons of oil to the same skillet and heat.
- Add the floured chicken to the skillet and cook over medium-high heat until pieces are browned underneath, 3-4 minutes. Flip them over and cook until underside is also browned.
- Add beef broth and cooked onions. Cook uncovered for 10-15 minutes until the sauce is reduced.
- Stir in the Gruyere cheese. Cover and cook for 2 minutes until cheese is melted.
- Top with croutons and serve immediately for best results.
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