Souper Redux - French Onion Chicken

I would like to believe that busyness and not my age was a factor in my recent forgetfulness. I haven’t been able to convince myself.

I had planned on making a wonderful stock with oxtails and shortribs - from which to make - a lovely French Onion Soup. I made both, only to check, after the fact, and realize that I did that in March of 2023.

Not to be dissuaded, I knew my friend Eadie liked French onion Soup and brought some over to her. But since I didn’t want to repeat a recipe, I wanted to utilize the stock to make something else.

Enter French Onion Chicken. I think I like this more than the soup. Although I’m not sure how you can ever really top stock-soaked garlic toast covered in melted Gruyere.

INGREDIENTS

Roughly 5 cups leftover french onion soup, or just a good hearty stock

one half box - 8 ounces - pasta shells

1 cup shredded or sliced aged Gruyere

4-5 thinly sliced chicken breast filets - about 1 pound

1/2 cup all-purpose flour

1 tablespoon garlic powder

1 tablespoon onion powder

2 tablespoons paprika

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons olive oil

2 tablespoons butter

METHOD

Heat the soup over medium heat until it starts to bubble a little.

Add the pasta into the soup and let it cook for approximately 10 minutes.

Preheat the oven to 350.

In a cast iron pan melt the butter and oil.

Mix the flour and spices in a flat bowl.

Dip both sides of the chicken in the flour mixture.

           Turn the heat to medium high under the cast iron pan and, a couple of filets at a time, cook the chicken for about 2 minutes on each side (remember these are very thin). Set aside on a plate until all are cooked.

Check the liquid level in the pasta pan. If it’s watery, add a little flour or corn starch and mix well over the heat before continuing. If it’s dry, add a little stock if you have it, or red wine. You know you have THAT.

Empty the cast iron pan and pour the pasta/soup mixture into it.

Top the pasta with the cooked chicken filets.

Using a small spoon, grab some of the liquid and drizzle it over the chicken.

Top with the cheese and place in the oven for about 10 minutes, or until the cheese is melty and gooey.

This dish is loaded with protein since I leave a lot of beef in my stock/soup, and the great and varied health benefits of all those onions. We can forgive that there was a little butter and flour, right?

Eadie agrees, anyway. I got thumbs up on both.