Chicken strips are pan fried until golden and crisp, before being topped with the most glorious sweet and salty French onion-style topping! Think French onion soup but thicker and with more concentrated flavour… divine, right? It is served with roasted butternut and a fresh tomato & pecan nut salad for some freshness and crunch!
French Onion-style Chicken
French Onion-style Chicken
with a fresh tomato salad
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Tomatoes
- Butternut Chunks
- Chicken
- Cornflour
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Mozzarella Cheese
- Onion
- Onions
- Pecan Nuts
- Vegetable Stock
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
- Paper Towel
BUTTERNUT & PREP
Preheat the oven to 200°C. Boil the kettle. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the cornflour in a small bowl with 1 tbsp of boiling water and mix until a thin paste.
START THE TOPPING
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft and caramelised, 7-9 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste).
FRENCH ONION STYLE
When the onion is caramelised, add the grated garlic, the picked thyme, and the white wine to the pan. Simmer until the wine has almost all evaporated, 1-2 minutes (stirring occasionally). Add 50ml of boiling water, the stock, and the cornflour mix. Simmer until slightly reduced and thickened, 2-3 minutes. Season and remove from the pan.
SUPER CHICKY
Return the pan to high heat with a drizzle of oil. When hot, pan-fry the chicken strips until golden and cooked through, 30-60 seconds per side. Baste with a knob of butter and remove from the heat.
IRRESISTIBLY CHEESY
Transfer the chicken strips to a greased baking tray. Top with the onion mixture and sprinkle over the grated cheese. Pop in the hot oven until the cheese is melted and golden, 2-3 minutes. Allow to rest for 3 minutes before serving.
SUPREME SALAD
In a bowl, combine the rinsed green leaves, the halved tomatoes, the pecan nuts, a drizzle of olive oil, and seasoning.
THE MAIN EVENT!
Serve up the tender French onion-style chicken. Side with the roasted butternut and the tomato salad. Tuck in, Chef!
Butternut Chunks - 250g
Cornflour - 5ml
Onion - 1
Garlic Clove - 1
Fresh Thyme - 3g
White Wine - 50ml
Vegetable Stock - 10ml
Free-range Chicken Breast - 1
Mozzarella Cheese - 50g
Green Leaves - 20g
Baby Tomatoes - 80g
Pecan Nuts - 10g
BUTTERNUT & PREP
Preheat the oven to 200°C. Boil the kettle. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the cornflour in a small bowl with 2 tbsp of boiling water and mix until a thin paste.
START THE TOPPING
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft and caramelised, 7-9 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste).
FRENCH ONION STYLE
When the onion is caramelised, add the grated garlic, the picked thyme, and the white wine to the pan. Simmer until the wine has almost all evaporated, 1-2 minutes (stirring occasionally). Add 100ml of boiling water, the stock, and the cornflour mix. Simmer until slightly reduced and thickened, 2-3 minutes. Season and remove from the pan.
SUPER CHICKY
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the chicken strips until golden and cooked through, 30-60 seconds per side. Baste with a knob of butter and remove from the heat.
IRRESISTIBLY CHEESY
Transfer the chicken strips to a greased baking tray. Top with the onion mixture and sprinkle over the grated cheese. Pop in the hot oven until the cheese is melted and golden, 2-3 minutes. Allow to rest for 3 minutes before serving.
SUPREME SALAD
In a bowl, combine the rinsed green leaves, the halved tomatoes, the pecan nuts, a drizzle of olive oil, and seasoning.
THE MAIN EVENT!
Serve up the tender French onion-style chicken. Side with the roasted butternut and the tomato salad. Tuck in, Chef!
Butternut Chunks - 500g
Cornflour - 10ml
Onion - 1
Garlic Clove - 1
Fresh Thyme - 5g
White Wine - 100ml
Vegetable Stock - 20ml
Free-range Chicken Breasts - 2
Mozzarella Cheese - 100g
Green Leaves - 40g
Baby Tomatoes - 160g
Pecan Nuts - 20g
BUTTERNUT & PREP
Preheat the oven to 200°C. Boil the kettle. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the cornflour in a small bowl with 3 tbsp of boiling water and mix until a thin paste.
START THE TOPPING
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft and caramelised, 9-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste).
FRENCH ONION STYLE
When the onions are caramelised, add the grated garlic, the picked thyme, and the white wine to the pan. Simmer until the wine has almost all evaporated, 2-3 minutes (stirring occasionally). Add 150ml of boiling water, the stock, and the cornflour mix. Simmer until slightly reduced and thickened, 3-4 minutes. Season and remove from the pan.
SUPER CHICKY
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the chicken strips until golden and cooked through, 30-60 seconds per side. You might have to do this step in batches. Baste with a knob of butter and remove from the heat.
IRRESISTIBLY CHEESY
Transfer the chicken strips to a greased baking tray. Top with the onion mixture and sprinkle over the grated cheese. Pop in the hot oven until the cheese is melted and golden, 2-3 minutes. Allow to rest for 3 minutes before serving.
SUPREME SALAD
In a bowl, combine the rinsed green leaves, the halved tomatoes, the pecan nuts, a drizzle of olive oil, and seasoning.
THE MAIN EVENT!
Serve up the tender French onion-style chicken. Side with the roasted butternut and the tomato salad. Tuck in, Chef!
Butternut Chunks - 750g
Cornflour - 15ml
Onions - 2
Garlic Cloves - 2
Fresh Thyme - 8g
White Wine - 150ml
Vegetable Stock - 30ml
Free-range Chicken Breasts - 3
Mozzarella Cheese - 150g
Green Leaves - 60g
Baby Tomatoes - 240g
Pecan Nuts - 30g
BUTTERNUT & PREP
Preheat the oven to 200°C. Boil the kettle. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the cornflour in a small bowl with 4 tbsp of boiling water and mix until a thin paste.
START THE TOPPING
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft and caramelised, 9-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste).
FRENCH ONION STYLE
When the onions are caramelised, add the grated garlic, the picked thyme, and the white wine to the pan. Simmer until the wine has almost all evaporated, 2-3 minutes (stirring occasionally). Add 200ml of boiling water, the stock, and the cornflour mix. Simmer until slightly reduced and thickened, 3-4 minutes. Season and remove from the pan.
SUPER CHICKY
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the chicken strips until golden and cooked through, 30-60 seconds per side. You might have to do this step in batches. Baste with a knob of butter and remove from the heat.
IRRESISTIBLY CHEESY
Transfer the chicken strips to a greased baking tray. Top with the onion mixture and sprinkle over the grated cheese. Pop in the hot oven until the cheese is melted and golden, 2-3 minutes. Allow to rest for 3 minutes before serving.
SUPREME SALAD
In a bowl, combine the rinsed green leaves, the halved tomatoes, the pecan nuts, a drizzle of olive oil, and seasoning.
THE MAIN EVENT!
Serve up the tender French onion-style chicken. Side with the roasted butternut and the tomato salad. Tuck in, Chef!
Butternut Chunks - 1kg
Cornflour - 20ml
Onions - 2
Garlic Cloves - 2
Fresh Thyme - 10g
White Wine - 200ml
Vegetable Stock - 40ml
Free-range Chicken Breasts - 4
Mozzarella Cheese - 200g
Green Leaves - 80g
Baby Tomatoes - 320g
Pecan Nuts - 40g
Woolies Products in this dish
