“Titanic” Chicken

1. Start by thinly slicing the onion into rings or half circles. Or if you have picky eaters, you can put it through a food processor, but the slices look so much prettier.
2. Cut the chicken breasts into thin strips, or small chunks.
3. In a large casserole or deep skillet, caramelize your onion in the olive oil. I usually start by cooking it on medium-high heat for four to five minutes, then covering the pan and turning the heat down to low for another five minutes. You want them to be soft and golden.
4. While the onions are going, you can brown the chicken in another pan with the butter over high heat. Just cook them long enough to get a nice layer of cooked meat on the outside.
5. Add the chicken, beef stock and onion soup mix to the caramelized onions and bring to a simmer.
6. Simmer for 5-10 minutes (depending on the thickness of your meat) and let some of the broth evaporate and thicken.
7. If your broth doesn’t look like it will be thick enough when you add your cream, mix a couple of tablespoons of flour and some poaching liquid in a bowl and whisk until the lumps are gone. Add gradually to your stock.
8. When the chicken is cooked through, add the heavy cream and mix thoroughly. Gently simmer the sauce for 2-4 minutes, until it is evenly heated and thick.
9. Add salt and pepper to taste, and enjoy!

I usually serve this over rice or egg noodles with asparagus or small salad.