Ingredients

The following ingredients have 4 Servings
  • 4 cups peeled and chopped onions (I used red onion because it's my favorite)
  • 1 tsp olive oil
  • 1 cup plus 3 Tbsp chicken broth
  • 1 tsp thyme
  • 2 cloves of garlic (diced)
  • 1.5 Tbsp flour
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp dijon mustard
  • 4- 6 oz chicken breast (if following freestyle they can be larger)
  • 2/3 cup light gouda shredded cheese (77 grams)

Instruction

  • Heat your olive oil in a large frying pan over medium-low heat, add in your chopped onions and 3 Tbsp of chicken broth. Let onions cook for 45 minutes stirring often.
  • When onions are close to being finished you can sear your chicken in a separate frying pan, season breasts with a little salt & pepper, use a little cooking spray and cook 5 minutes on each side over medium heat, set aside.
  • Preheat oven to 350F
  • When onions are cooked add in thyme and garlic. Add in flour and mix well. Stir in 1/2 cup of your chicken broth and cook for 5 minutes.
  • Stir in remaining chicken broth, vinegar and mustard, bring to a boil, the sauce should thicken at this point.
  • Place your chicken in a sprayed casserole dish, top with your onion mixture and bake for 20 minutes.
  • Remove and add your shredded gouda cheese (can substitute for another cheese if you wish)
  • Turn oven to broil and broil for 5 minutes until cheese is melted.
  • Serve immediately, makes 4 servings. Can be frozen.