A quick and easy something-from-nothing recipe that tastes fantastic. Serve this French onion chicken dish over rice or pasta (fettuccine is always a winner with this one).



Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine flour and dry soup mix in a plastic bag. Add 1/2 of the chicken and shake to coat. Reserve remaining flour mixture.

  • Heat 1/2 of the canola oil in a large, deep frying pan over medium-high heat. Add 1/2 of the coated chicken and cook until brown all over and no longer pink in the center, 5 to 7 minutes. Remove from the pan and drain on paper towels. Repeat with remaining coated chicken, then uncoated chicken, working in batches if needed.

  • Add onion and bacon; cook until onion is soft and bacon is crisp, 5 to 7 minutes. Blend remaining flour mixture with water and add to the pan. Bring to a boil; reduce heat and let simmer, covered, for 20 minutes. Stir in mushrooms and simmer, uncovered, for 2 minutes more. Stir in sour cream until blended, then swirl in parsley.

Nutrition Facts

577.6 calories; protein 32.3g 65% DV; carbohydrates 23.3g 8% DV; fat 39.9g 61% DV; cholesterol 85.8mg 29% DV; sodium 1623.2mg 65% DV. Full Nutrition