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I love french onion soup and I love chicken, so I figured why not find a way to combine the two? I hope you enjoy this delicious lil keto dish as much as I do! Enjoy! This recipe serves 2.

Ingredients:

• 1 medium yellow onion
• garlic
• 2.5-3 oz fontina or gruyere cheese (I prefer fontina for this dish)
• 1/4 oz fresh thyme
• 12-16 oz package of boneless skinless chicken breasts (2 breasts total)
• 1 packet chicken breast concentrate (I prefer Savory Choice brand and order it from Amazon in a 12-pack)
• 1 and 1/2 tsp Dijon mustard
• 5-6 oz baby spinach
• butter
• olive oil
• monkfruit sugar OR coconut sugar (I prefer monk fruit…fewer calories)
• salt and ground pepper
• apple cider vinegar OR red wine vinegar

Tools:

• Medium Ovenproof Skillet

Method:

• Carmelize Onions: Thinly slice onion. Heat 1 tablespoon each of butter and oil in a medium ovenproof skillet over medium-high heat. Add sliced onions, 1 teaspoon sugar, and a pinch each of salt and pepper. Cook, stirring, until well browned, adding 1 tablespoon water at a time to scrape up any browned bits, 12-15 minutes. Transfer to a bowl. Wipe out skillet and reserve for step 3.
• Prep Ingredients: While onions caramelize, thinly slice 1 large clove of garlic. Thinly slice all of the fontina (or gruyere). Pick and finely chop the thyme leaves, discarding stems.
• Cook Chicken: Preheat broiler with top rack 6 inches from heat source. Rinse chicken, pat dry, and pound to an even 1/2-inch thickness, if desired. Season all over with salt and pepper. Heat 2 teaspoons oil in reserved skillet over medium-high heat. Add chicken and cook, until well browned and cooked through, 3-4 minutes per side. Transfer chicken to plate.
• Make Sauce: Add 1 teaspoon oil and sliced garlic to same skillet. Cook, stirring, until garlic is lightly golden, about 30 seconds. Add chopped thyme, broth concentrate, and 1/2 cup water. Bring to a simmer. Cook, scraping up any browned bits, until sauce is slightly thickened, 1-2 minutes. Return chicken to skillet and top with carmelized onions and sliced fontina.
• Broil Chicken: Transfer skillet to top oven rack and broil until cheese is melted and golden brown, 2-4 minutes (watch closely as broilers may vary). Carefully remove skillet from oven.
• Make Salad and Serve: In a medium bowl, whisk to combine 1 & 1/2 teaspoons mustard, 2 tablespoons oil, 1 tablespoon vinegar, and a pinch of sugar. Season to taste with salt and pepper. Add spinach to the bowl, and toss to coat. Serve chicken with salad. Enjoy!