Peace Love and Low Carb Presents

KETO FRENCH  ONION CHICKEN

low carb - gluten free - one pot - less than 30 minutes

Pan-seared chicken , simmered in a rich and flavorful pan sauce made with caramelized onions, sherry, and fresh herbs, then topped with melty mozzarella and Gruyere cheeses.

chicken

worcestershire sauce

chicken stock

garlic

butter

mozzarella cheese

olive oil

salt & pepper

onion

red onion

INGREDIENTS

thyme

Lightly season the chicken breasts with salt and pepper on both sides. In a large skillet over medium-low heat, add 2 tablespoons of the butter

01

Add the onions and the garlic. Cook until the onions are nice and caramelized, about 30 minutes. Remove the onions from the pan and set aside.

02

Increase the heat to medium-high, add the remaining 2 tablespoons of butter and pan-sear the chicken on both sides until they are a deep golden brown. Remove from pan  and set aside.

03

De-glaze the pan with stock. Scrape up and mix in any remaining bits of chicken stuck to the bottom of the pan. Add the onions back to the pan, along with the sherry, Worcestershire and thyme.

04

Spoon the onions and some sauce over the chicken and then top with a combination of gruyere and mozzarella cheese. Bake in the oven for 7 to 8 mins at 275°F

05

Storage: Store leftovers in the fridge for up to 5 days. Reheating: I like to reheat this on the stovetop. If the sauce gets too thick in the refrigerator, you can add a little extra chicken stock.

For more delicious low carb and gluten free chicken recipes, be sure to visit peaceloveandlowcarb.com