One of the things that David ordered every night on the cruise was French Onion soup. So I thought I would try to find recipes with the same type flavors to cook for him once we got home. I found this recipe at Home Chef and decided to give it a try. We didn’t make the salad, but I copied the recipe completely from their site for your information. Our pictures are at the bottom.
Ingredients: (for 2)
2 fl. oz. Sherry Wine
¼ fl. oz. Sherry Vinegar
1 Yellow Onion
3 Thyme Sprigs
4 oz. Grape Tomatoes
12 oz. Boneless Skinless Chicken Breasts
1 cup Panko Breadcrumbs
1½ oz. Swiss Cheese Slices
4 oz. Baby Arugula
Nutrition (per serving) (note this is for the complete meal)
You Will Need: Olive Oil Salt Pepper
Preheat oven to 450 degrees. Both sherry wine and sherry vinegar are used in this meal. Make sure to use the correct one: Sherry wine helps caramelize onions, and sherry vinegar is added to vinaigrette.
Peel and halve onion. Slice onion into thin strips. Stem thyme. Halve tomatoes. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and onion to hot pan and spread into a thin layer. Reduce heat to medium and cook undisturbed, 3-4 minutes. Season with a pinch of salt and pepper. Stir often until onions are a deep golden brown, 5 minutes. Add thyme and sherry wine (not vinegar). Cook until wine is evaporated, 2-3 minutes. Transfer onion to a plate and set aside. Wipe pan clean and reserve. While onion caramelizes, make vinaigrette.
Mix panko and ½ tsp. salt on a plate. Add a chicken breast to panko and coat completely, pressing firmly to adhere. Shake gently to remove excess breading. Repeat with second chicken breast. Place a medium oven-safe non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and chicken breasts to hot pan. Sear on one side, 2-3 minutes.
Flip chicken, and place pan in oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 9-11 minutes per side. Carefully, divide onions between chicken breasts and cover each with cheese. Return to oven and roast until cheese melts, 2-3 minutes. Remove from oven and rest 5 minutes.
Combine sherry vinegar and 1 Tbsp. olive oil in a mixing bowl. Season to taste with salt and pepper. Add arugula and tomatoes to mixing bowl with vinaigrette and toss to coat completely. Plate dish as pictured on front of card. Bon appétit!
Chicken breasts (they were huge, so we cut them up, patted dry, coated in panko) seared in some oil.Caramelized the onion (only used one large yellow onion – will use more next time).Followed the instructions for the chicken, the covered the chicken with the onion, the the cheese.Baked until the cheese was melted, and gooey.This was really good. The flavor was spot on, although we both think it needs more salt and pepper —we both loved it.