Chicken with Brie and Caramelized Onions

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup unsalted butter
• 1 large sweet onion, thinly sliced
• 2 tablespoons white sugar
• 1/2 cup all-purpose flour
• salt and freshly ground black pepper to taste
• 1 egg
• 1 tablespoon water
• 4 small skinless, boneless chicken cutlets, pounded to 1/4-inch thickness
• 1/4 cup olive oil
• 4 ounces triple cream Brie - thinly sliced and rind removed
• 2 tablespoons butter
• 1/2 cup vermouth
• 1 tablespoon dried thyme
• 2 tablespoons arrowroot

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the 1/2 cup butter in a large skillet over medium-low heat. Add the sliced onion and cook, stirring often, about 20 minutes until soft.

2. Sprinkle the sugar over the onions and cook 10 more minutes, stirring, until deep golden and caramelized. Stir in the thyme, season with salt and pepper, and keep covered.

3. Mix the flour with salt and pepper on a plate. Beat the egg with the water in a shallow bowl. Dredge each chicken cutlet in the flour, shake off excess, then dip in the egg.

4. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken 3 to 4 minutes per side, in batches if needed, until golden and it reaches 165°F (74°C) in the thickest part.

5. Transfer the chicken to a warm plate. Lay the Brie slices over the cutlets and top with the caramelized onions. Cover loosely for 1 to 2 minutes until the cheese melts.

6. Pour the vermouth into the same skillet over medium heat, scraping up the browned bits. Simmer 2 minutes.

7. Stir the arrowroot with a splash of water into a smooth slurry. Whisk it into the simmering vermouth and cook 1 minute until thickened. Remove from heat and whisk in the 2 tablespoons butter. Season to taste.

8. Spoon the sauce over the chicken and onions and serve hot.