Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Scanned Recipes

    Cheesy French Onion Chicken with Garlic Bread & Lemony Roast

    Chicken
    Dinner
    Full Meal
    ​

    2 servings

    порції

    40 minutes

    загальний час
    Почати готувати

    Інгредієнти

    10 ounce Chicken Cutlets

    1 unit Yellow Onion

    2 slice Swiss Cheese

    1 unit Beef Stock Concentrate

    1 unit Lemon

    ¼ ounce Thyme

    1 unit Demi-Baguette

    1 teaspoon Garlic Powder

    12 ounce Carrots

    Salt

    Pepper

    1 tablespoon Olive Oil

    3 tablespoon Butter

    ½ teaspoon Sugar

    Напрямки

    • Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and thinly slice onion. Strip thyme leaves from stems until you have 1 tsp (2 tsp for 4 servings); mince leaves. Zest and quarter lemon.

    • Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on middle rack until browned and tender, 20-25 minutes.

    • While carrots roast, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until softened, 5-7 minutes. (TIP: Add splashes of water if onion begins to brown too quickly.) Reduce heat to medium. • Stir in minced thyme and ½ tsp sugar (1 tsp for 4 servings). Cook, stirring occasionally, until onion is lightly caramelized, 3-5 minutes.

    • Stir stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and a squeeze of lemon juice into pan with onion; scrape up any browned bits from bottom of pan. Cook until reduced and saucy, 1-2 minutes. • Turn off heat; stir in 1 TBSP butter until melted. Season with salt, pepper, and more lemon juice if desired. Transfer to a small bowl. Wipe out pan.

    • Place 2 TBSP butter (4 TBSP for 4 servings) in a second small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in ¼ tsp garlic powder (½ tsp for 4). (You’ll use the remaining garlic powder in the next step.) Season with salt. • Halve baguette; spread cut sides with garlic butter. When carrots have 4-5 minutes left, carefully place baguette halves cut sides up on same sheet; toast until golden.

    • While garlic bread toasts, pat chicken* dry with paper towels; season all over with remaining garlic powder, salt, and pepper. • Heat a drizzle of olive oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top chicken with caramelized onion and Swiss cheese; cover pan until cheese melts.

    • Carefully toss roasted carrots with lemon zest. Halve garlic bread on a diagonal if desired. • Divide chicken, carrots, and garlic bread between plates. Serve with any remaining lemon wedges on the side.

    Харчування

    Розмір порції

    -

    Калорії

    740 kcal

    Загальний жир

    38 g

    Насичений жир

    18 g

    Ненасичений жир

    -

    Трансжир

    -

    Холестерин

    170 mg

    Натрій

    910 mg

    Загальні вуглеводи

    61 g

    Харчові волокна

    9 g

    Загальна кількість цукру

    15 g

    Білок

    43 g

    2 servings

    порції

    40 minutes

    загальний час
    Почати готувати

    Готові почати готувати?

    Збирайте, налаштовуйте та діліться рецептами з Umami. Для iOS та Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Умови • Конфіденційність • Часті питання

    • Make primary photo
    • Delete photo

    Інгредієнти

    10 ounce Chicken Cutlets

    1 unit Yellow Onion

    2 slice Swiss Cheese

    1 unit Beef Stock Concentrate

    1 unit Lemon

    ¼ ounce Thyme

    1 unit Demi-Baguette

    1 teaspoon Garlic Powder

    12 ounce Carrots

    Salt

    Pepper

    1 tablespoon Olive Oil

    3 tablespoon Butter

    ½ teaspoon Sugar

    Напрямки

    1

    • Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and thinly slice onion. Strip thyme leaves from stems until you have 1 tsp (2 tsp for 4 servings); mince leaves. Zest and quarter lemon.

    2

    • Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on middle rack until browned and tender, 20-25 minutes.

    3

    • While carrots roast, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until softened, 5-7 minutes. (TIP: Add splashes of water if onion begins to brown too quickly.) Reduce heat to medium. • Stir in minced thyme and ½ tsp sugar (1 tsp for 4 servings). Cook, stirring occasionally, until onion is lightly caramelized, 3-5 minutes.

    4

    • Stir stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and a squeeze of lemon juice into pan with onion; scrape up any browned bits from bottom of pan. Cook until reduced and saucy, 1-2 minutes. • Turn off heat; stir in 1 TBSP butter until melted. Season with salt, pepper, and more lemon juice if desired. Transfer to a small bowl. Wipe out pan.

    5

    • Place 2 TBSP butter (4 TBSP for 4 servings) in a second small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in ¼ tsp garlic powder (½ tsp for 4). (You’ll use the remaining garlic powder in the next step.) Season with salt. • Halve baguette; spread cut sides with garlic butter. When carrots have 4-5 minutes left, carefully place baguette halves cut sides up on same sheet; toast until golden.

    6

    • While garlic bread toasts, pat chicken* dry with paper towels; season all over with remaining garlic powder, salt, and pepper. • Heat a drizzle of olive oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top chicken with caramelized onion and Swiss cheese; cover pan until cheese melts.

    7

    • Carefully toss roasted carrots with lemon zest. Halve garlic bread on a diagonal if desired. • Divide chicken, carrots, and garlic bread between plates. Serve with any remaining lemon wedges on the side.