French Onion Chicken
Slice several carrots on a diagonal. Place in bowl; drizzle with oil & season with salt & pepper.
1
Roast carrots at 425° for 15-20 mins.
2
Dice potatoes. Place in Rockcrok. Boil in salted water until tender.
3
Peel onion. Slice thinly using Simple Slicer. Cut slices in half.
4
Heat drizzle of oil in skillet. Cook onion until browned & softened.
5
Season 2 chicken breasts with salt & pepper.
6
Once onions are cooked, add 1t sugar, 1T beef stock concentrate & 2T water. Season with salt & pepper. Cook until carmelized then place in bowl.
7
In same skillet, heat drizzle of oil & add chicken breasts. Cook 5-6 min per side until internal temperature reaches 165°.
8
Flip chicken halfway using Chef’s Tongs.
9
To finish potatoes, add 2T butter, 1T sour cream & splash of milk. Mash. Season with salt & pepper.
10
Turn heat off chicken. Top with onions & shredded mozzarella cheese. Cover with lid to melt cheese.
11
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