Recipe from the thepounddropper.com
3-4 skinless, boneless chicken breasts
1/2 tsp. smoked paprika
1 tsp. garlic powder
1/4 tsp. seasoned salt
3 tbsp. butter
1 tbsp. olive oil
1 yellow onion, peeled and thinly sliced
1 (10-oz.) can French onion soup
1 cup beef broth – or equivalent of beef bouillon
3 tbsp. red wine
1 tbsp. sugar
1/2 cup light colored cheese or blend, such as mozzarella, Dubliner and/or Parmesan
Optional, cooked rice, mashed potatoes or other base to serve on
Season chicken breasts with paprika, garlic powder and seasoned salt. Coat 13×9-inch glass dish with olive oil, add chicken and put it in oven while it’s preheating – about 12 minutes. Slice onion in quarters then shave into very thin slices. Sauté onions in butter for 5 minutes. Add sugar and red wine and cook 5 more minutes. Add soup and broth and bring to simmer. Pull chicken from preheated oven and turn over each breast. Top chicken with onion mixture and return to oven for about 20 minutes, or until chicken is cooked through. Add cheese to top and place in oven or broiler until melted.
Serve on its own or over bed of rice, mashed potatoes or other preferred starch, grain or vegetable. This dish has all the flavors of French onion soup with added protein that’s great for a weeknight dinner or for company. Served over buttered rice with a green side makes for a hearty and homey meal.