French Onion Stuffed Chicken

For this dish.. think if a chicken and french onion soup had a baby. The sauce is paired perfectly with how tender and flavorful the chicken is.

A few notes on this dish:

• Keep your eye on the onions… Do not let them burn!

• For the Gruyere cheese- I threw a block in the food processor, as my store did not have shredded Gruyere. You can use Swiss as a replacement but the Gruyere will give it more flavor

• The chicken could be stuffed instead of rolled… the choice is yours but I prefer rolled :)

• Overall cook time: 1.5 hours

INGREDIENTS-
The Chicken:
2 chicken breasts
½ white onion (sliced)
Gruyere shredded cheese
3 tbsp butter
Garlic clove
Salt
Pepper
Toothpicks

The sauce:
Mini porcini mushrooms
1 cup marsala cooking wine
⅓ cup chicken broth
½ tablespoon flour

DIRECTIONS-

For the onions !!
1. In a pan- put in 2 tablespoons of butter and place on med-low heat.

2. Throw in the sliced white onions and let those babies caramelize.
3. Make sure to stir the onions every few minutes so that they brown and not burn. Throw in a finely chopped garlic clove to add for flavor
4. Once the onions are tender and brown, remove from the pan and place in bowl

Chicken time !!
1. Slice the chicken breasts horizontally in half. Once you have sliced the chicken, pound the chicken thinly out
2. Throw a little salt and pepper on the chicken. Next, sprinkle the gruyere cheese on top of the flattened chicken. Lastly, add a little scoop of the onions.
3. You’ll then want to roll the chicken into a little roll up and stick with toothpicks so that it does not fall apart
4. Preheat the oven to 350 degrees
5. With the same pan that you cooked the onions- add the last tablespoon of butter. Place the 4 chicken roll ups on the pan and cook until golden. You’ll want to rotate all sides. Once the chicken is cooked, transfer to a baking pan.
6. Sprinkle a little cheese on top of the chicken and throw a little onion in there as well.
7. Bake for 15-20 minutes

Time to get SAUCEY ;)
1. In a clean saucepan- pour 1 cup of Marsala cooking wine and ⅓ cup of chicken broth. Slowly mix on med-low heat. Add in the mini mushrooms and continue to stir.
2. Add in a tablespoon of flour to thicken the sauce if desired.
3. Continue to cook and stir the sauce until the mushrooms are cooked and the flour is mixed.

Plate the chicken and pour the sauce over the top. Enjoy!

DIETARY INFO:

• Dairy Free: Omit the cheese and caramelize the onions in ghee or olive oil

• Gluten free: Omit the flour in the sauce