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Chicken with Brie and Caramelized Onions
Chicken with Brie and Caramelized Onions
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Pan-fried chicken cutlets filled with caramelized onions and brie, baked and topped with a rich buttery sauce - a luxurious dinner for two.
Ingredients:
  • 0.5 cup unsalted butter
  • 1 large sweet onion, thinly sliced
  • 2 tablespoons white sugar
  • 0.5 cup all-purpose flour
  • salt and freshly ground black pepper to taste
  • 1 egg
  • 1 tablespoon water
  • 4 small skinless, boneless chicken cutlets, pounded to 1/4-inch thickness
  • 0.25 cup olive oil
  • 4 ounces triple cream Brie - thinly sliced and rind removed
  • 2 tablespoons butter
  • 0.5 cup vermouth
  • 1 tablespoon dried thyme
  • 2 tablespoons arrowroot
Instructions:
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • In a large skillet, melt 1/2 cup butter until bubbling. Sauté onion until caramelized, around 10 minutes. Add sugar and cook until melted, approximately 5 minutes. Take off heat and let cool.
  • Combine the flour, salt, and pepper in a shallow dish. In a small bowl, whisk the egg and water. Coat each chicken breast with the flour mixture, then dip into the egg mixture.
  • In a large skillet, heat olive oil over medium-high heat. Brown the chicken on each side for 5 to 7 minutes until fully cooked.
  • Layer the baking dish with 2 chicken breast halves, spreading half of the brie and half of the caramelized onions on top. Place the remaining chicken breast halves on top of the brie and onions.
  • Roast the chicken in the hot oven until the cheese is gooey and the chicken is cooked through, approximately 10 minutes.
  • While the chicken bakes, melt 2 tablespoons butter in a small skillet over medium heat until it browns slightly. Add vermouth and simmer until reduced by half. Season with thyme, salt, and pepper. Stir in arrowroot to thicken, then pour the sauce over the chicken before serving.

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