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 & 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 & 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 & 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!
Frequently Asked Questions
What is the preparation time for French Onion-style Chicken?
The preparation time for French Onion-style Chicken with a fresh tomato salad is between 25 and 40 minutes.
What is the total time required to make French Onion-style Chicken with a fresh tomato salad?
The total time required to make French Onion-style Chicken with a fresh tomato salad is between 40 and 55 minutes.
How many servings does French Onion-style Chicken provide?
4 servings
What are the main ingredients in French Onion-style Chicken?
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
What is the nutritional information of French Onion-style Chicken?
Calories: 705, Carbs: 56 grams, Fat: grams, Protein: 53.9 grams, Sugar: 14.8 grams, Salt: 1351 grams
How do I prepare French Onion-style Chicken?
SUPREME SALAD: In a bowl, combine the rinsed green leaves, the halved tomatoes, the pecan nuts, a drizzle of olive oil, and seasoning. 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. 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). 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. THE MAIN EVENT!: Serve up the tender French onion-style chicken. Side with the roasted butternut and the tomato salad. Tuck in, Chef! 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. 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.
What should be prepared from my kitchen to make French Onion-style Chicken?
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
How many calories does French Onion-style Chicken have?
705 calories
How much fat content does French Onion-style Chicken have?
grams
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