French Onion Chicken for Two

In a skillet over medium heat, cook butter until foamy and brown (browned butter). Add onions, season with salt and pepper, reduce heat to low and cook for about 40 minutes, stirring often. Add in sliced garlic, sage and rosemary and cook for another 5 minutes. Add in 1 cup of stock and reduce (about 7 minutes). Then remove from heat.

Heat oven to 350ºF. Transfer onions to a bowl and set aside.

Heat olive oil in the pan over medium heat. Pat chicken breasts dry and lightly season with salt and pepper. Cook on each side for 3 minutes. Remove from the pan.

Slowly add the remaining chicken stock to the pan, while whisking up all of the good stuff on the bottom of the pan. Whisk in mustard and vinegar and simmer for 7 minutes.

In an oven safe baking dish, layer the onion mixture on the bottom, chicken, and drizzle with sauce. Cover with foil and bake for 20 minutes.