Chicken with Brie and Caramelized Onions

Chicken with Brie and Caramelized Onions

10
Lia Soscia 0

"This recipe was developed as a simple alternative to typical Valentine's fare for one of my client's Valentine's Day Dinner. It was a great success and so easy to prepare."
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Ingredients

1 h servings 1506 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 1506 kcal
  • 75%
  • Fat:
  • 108.6 g
  • 167%
  • Carbs:
  • 60.8g
  • 20%
  • Protein:
  • 57.9 g
  • 116%
  • Cholesterol:
  • 406 mg
  • 135%
  • Sodium:
  • 580 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Melt 1/2 cup butter in a large skillet; cook and stir the onion in the butter until caramelized, about 10 minutes. Stir in the sugar and cook until the sugar completely melts, about 5 minutes. Remove from heat and set aside to cool completely.
  3. Mix together the flour, salt, and pepper in a shallow dish. Whisk together the egg and water in a small bowl. Dredge each chicken breast in the flour; shake off the excess flour and then dip the chicken in the egg and water mixture.
  4. Heat the olive oil in a large skillet over medium-high heat; cook the chicken in the hot oil until completely browned, 5 to 7 minutes per side.
  5. Place 2 of the chicken breast halves in the bottom of a baking dish. Top each with about half the brie and half the caramelized onions. Lie the remaining chicken breast halves atop the brie and onions.
  6. Bake the chicken in the preheated oven until the cheese is melted and the chicken is no longer pink in the center, about 10 minutes.
  7. While the chicken bakes, melt 2 tablespoons butter in a small skillet over medium heat. Allow the butter to brown slightly before adding the vermouth; bring to a simmer and allow to cook until the liquid reduces by about half. Season with the thyme, salt, and pepper. Stir the arrowroot into the mixture to thicken. Serve the sauce over the chicken.

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Reviews

10
  1. 10 Ratings

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Most helpful positive review

Great as is ....Just to offer a lighter twist and to stretch the budget out.....Rather than breading the chicken and then topping the chicken with another piece... try one piece ( not breaded) ,...

Most helpful critical review

I was very excited to try this recipe, but I have to say that I was a little disappointed. I love chicken, brie, and caramelized onions so I thought these things would go great together. It was ...

Great as is ....Just to offer a lighter twist and to stretch the budget out.....Rather than breading the chicken and then topping the chicken with another piece... try one piece ( not breaded) ,...

I was very excited to try this recipe, but I have to say that I was a little disappointed. I love chicken, brie, and caramelized onions so I thought these things would go great together. It was ...

Excellent meal. Sauce didn't work for me (lumpy and nowhere near saucy). Don't think you'll miss it. Spoiler Alert - couldn't keep my hands out of the caramelized onions while the chicken bro...

Everything was good, except the sauce. Followed the recipe and found that 1 x tablespoon of thyme and 2 x tablespoons of arrowroot - too much. Definitely too much arrowroot - had to add vermout...

a project, but delicious.

the chicken was great but the sauce didn't turn out...twice. I followed the recipe exactly and the sauce was one big lump. Dumped that and made it again with not even a full tablespoon of the ar...

Loved my version of it. Didn't have brie but used mozzarella with success. Didn't do the sauce because the onions were plenty of flavor. Thx! Husband liked it, too!

This is becoming one of our favorite meals, although the more I make it the more I change it up a bit to make it lighter and faster. Usually I cook the sliced onions until they are translucent i...

Loved it! My hubby said this is his #1 fav. :)