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If you love French Onion Soup, you’ll go COMPLETELY bonkers over this recipe.

FRENCH ONION CHICKEN adapted from MARIA’S MIXING BOWL

2  LARGE shallots, halved and sliced
1/3 cup chopped dried chanterelle mushrooms
1/2 cup crisp white wine
3-4 tablespoons butter, divided
1 3/4 cups beef broth
4 thin chicken steaks
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
1 teaspoon FRESH thyme leaves
1 1/2 tablespoons WONDRA flour
4 slices deli-style provolone cheese
FRESH parsley, for garnish
French fried onions, for serving, optional
Mashed potatoes, for serving

• Soak mushrooms in wine for 30 minutes to reconstitute.
• Preheat oven on to 350°.
• Melt 2 tablespoons butter in an oven-safe skillet over medium high heat.
• Add shallots and stir, cooking 8-10 minutes until softened.
• Add mushrooms and any remaining wine and stir, cooking 8-10 more minutes until caramelized.
• Remove from skillet and set aside.
• Add another tablespoon of butter to the pan.
• Season chicken breasts with salt, pepper, and FRESH thyme leaves.
• Cook chicken in skillet for about 2-3 minutes per side.
• Move chicken to a plate and cover to keep warm.
• Return onion and mushrooms to skillet and sprinkle with flour.
• Stir and cook 1 minute before adding beef broth, whisking until thickened.
• Add chicken back to skillet and spoon sauce over the chicken.
• Top each breast with one slice of provolone. Spoon a bit of sauce over the cheese.
• Move to oven and bake 8-10 minutes until cheese is melted and chicken is cooked through.
• Remove from oven and spoon more of the sauce over the chicken.
• Top with parsley and French fried onions.
• Serve over mashed potatoes.