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Bistro French Onion Chicken

 Bistro French Onion Chicken
This recipe is sure to please all and will be requested often. The balsamic vinegar and brown sugar adds a delicious tangy and sweetness at the same time.—Jennifer Fisher, Austin, Texas
4 ServingsPrep: 30 min. Bake: 20 min.


  • 1 large sweet onion, thinly sliced
  • 3 teaspoons canola oil, divided
  • 2 teaspoons brown sugar
  • 2 teaspoons balsamic vinegar
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup reduced-sodium chicken broth
  • 4 slices French bread baguette
  • 1/4 cup shredded Swiss cheese


  • In a large nonstick skillet, cook and stir onion in 1 teaspoon oil
  • over medium-low heat for 10 minutes. Stir in brown sugar and
  • vinegar; cook 5-10 minutes longer or until tender and golden brown.
  • Remove and keep warm.
  • In the same skillet, brown chicken in remaining oil on both sides.
  • Add broth, stirring to loosen browned bits from pan. Transfer to an
  • 11-in. x 7-in. baking dish coated with cooking spray; top with onion
  • mixture. Place a baguette slice over each chicken breast; sprinkle
  • with cheese.
  • Cover and bake at 350° for 15 minutes. Uncover, bake 3-5 minutes
  • longer or until a meat thermometer reads 170°. Yield: 4
  • servings.
Nutritional Facts: 1 serving equals 265 calories,

2 of 2

Bistro French Onion Chicken (continued)

Nutritional Facts: 10 g fat (2 g saturated fat), 69 mg cholesterol, 231 mg sodium, 17 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.