French Onion Chicken
“A chicken in every pot!” was Republican’s Party campaign slogan in 1928, copying Henry IV famous words: “I want there to be no peasant in my kingdom so poor that he cannot have a chicken in his pot every Sunday.” The same year, 1928, the response slogan from Democratic Party was: “Don’t have a pot to put it in!” See, now that’s original.
I hope that this election is not going to lead us to the point where we can’t afford the chicken or the pot. While we still have the luxury of both, here is my recipe for a simple, three-ingredient chicken dish. It doesn’t get any easier than that. Don’t be a chicken – cross the road and make it.Three - ingredients flavorful chicken dinner perfect for your busy weeknights. #chicken… Click To Tweet
3 boneless, skinless Chicken Breast, cubed
1 package dry French Onion Soup Mix
1 pint (16 oz.) Heavy Cream
Place chicken cubes into a lightly greased casserole dish. Sprinkle with the dry soup mix. Do not salt – soup mix contains all the salt needed. Pour the heavy cream over the chicken and gently stir to combine ingredients. Cover and refrigerate for at least 1 hour to let the meat infuse the flavors.
When ready to bake, remove the chicken from the refrigerator and let sit at room temperature while preheating the oven. Preheat oven to 375 degrees Fahrenheit. Bake the chicken covered with aluminum foil for 40 minutes. Remove the foil and bake for 5 minutes longer or until bubbly and top is golden brown in color. Serve over rice, pasta or mashed potatoes.
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