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Onion Soup Chicken
- Boneless Skinless Chicken Breast
- Onion Soup
- Brown Rice
- Gruyere Cheese
1.Preheat oven to 400.
2.Chicken Breast –
1.Pat the chicken dry with a paper towel. Salt and pepper both sides of the chicken.
2.In a large oven-proof skillet add olive oil and get the pan hot over high heat.
3.Carefully place the chicken in the pan. Sear on one side for 2-3 minutes.
4.Flip and sear chicken on side 2 for an additional 2-3 minutes, until you have developed some caramelization.
5.Add the onion soup pouring it right over the chicken in the pan.
6.Place the pan in oven for 12-18 minutes until chicken is fully cooked.
(165 degree internal temperature, and firm to touch).
3.Meanwhile the rice – Add one-part rice to two parts water in a small pot, add salt, cover and cook on low for 15-20 minutes (until rice is cooked fully to your liking).
4.Meanwhile Blanch Peas – Bring pot of water to boil, add a good helping of salt to water.
1.Once boiling, add peas for 2-4 minutes.
2.Drain the peas and put them directly into the pot with the rice. Fluff gently with fork.
5.With about a minute or two to go in the cooking time of the chicken cover the chicken breast with Gruyere Cheese and allow it to melt. Caution, pan will be very hot so don’t forget your oven mitts.