This recipe was developed by Renu Dhar; the text was written by Andee Gosnell.
Inspired by the flavors of the beloved French soup, these lightly breaded chicken breasts are served with a rich beef broth and sherry pan sauce and topped with softened onions and melty Gruyère for a cozy weeknight meal. Instead of standing over a stove caramelizing onions (which normally takes almost an hour alone), we cook them with just enough broth until they’re translucent and sweet. A hint of bouillon paste also adds depth with its concentrated beef flavor, giving the sauce extra body and a more satisfying taste. Serve this chicken with crusty bread to soak up the sauce.
Frequently Asked Questions
What is beef bouillon?
Beef bouillon is a flavor enhancer made from dehydrated beef broth or stock. This recipe uses beef bouillon paste, which has a stronger flavor than beef bouillon cubes.
What is dry sherry?
Dry sherry is a fortified wine from Andalusia in southern Spain, often used in cooking for deglazing and creating a flavorful pan sauce.
Notes from the Food & Wine Test Kitchen
The key to cooking the onions quickly is keeping them covered as much as possible — it traps the steam and helps the onions soften faster.
Make ahead
Store leftovers in an airtight container in the refrigerator for up to three days.