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1.
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Start by thinly slicing the onion into rings or half circles.
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Or if you have picky eaters, you can put it through a food processor, but the slices look so much prettier.
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2.
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Cut the chicken breasts into thin strips, or small chunks.
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3.
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In a large casserole or deep skillet, caramelize your onion in the olive oil.
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I usually start by cooking it on medium-high heat for four to five minutes, then covering the pan and turning the heat down to low for another five minutes.
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You want them to be soft and golden.
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4.
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While the onions are going, you can brown the chicken in another pan with the butter over high heat.
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Just cook them long enough to get a nice layer of cooked meat on the outside.
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5.
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Add the chicken, beef stock and onion soup mix to the caramelized onions and bring to a simmer.
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6.
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Simmer for 5-10 minutes (depending on the thickness of your meat) and let some of the broth evaporate and thicken.
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7.
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If your broth doesnt look like it will be thick enough when you add your cream, mix a couple of tablespoons of flour and some poaching liquid in a bowl and whisk until the lumps are gone.
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Add gradually to your stock.
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8.
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When the chicken is cooked through, add the heavy cream and mix thoroughly.
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Gently simmer the sauce for 2-4 minutes, until it is evenly heated and thick.
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9.
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Add salt and pepper to taste, and enjoy!
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I usually serve this over rice or egg noodles with asparagus or small salad.
