chicken flatbreads with garlic sauce
Servings
4
Total time
25
minutesTransform store-bought flatbread into a lunchtime, suppertime or anytime snack. A creamy herbed white sauce comes together with Rosemary Chicken Blend and Rosemary Extra Virgin Olive Oil. Load them up with caramelized onions, chicken and cheese. So easy. So very delicious!
Ingredients
For the Caramelized Onions:
2 yellow onions, sliced
1 tsp salt
2 Tbl butter
For the Flatbread:
2 boneless, skinless chicken thighs
3 Tbl unsalted butter
4 cloves garlic, grated
3 Tbl flour
1/4 tsp White Pepper
1/2 tsp fine salt
1 cup milk
1/2 cup grated part
a few scrapes Nutmeg
4 pieces flatbread
Mozzarella Cheese
Instructions
- To make the caramelized onions: Melt the butter in a skillet. Add in the onions and season with 1 tsp salt. Cook over low until the onions are soft and golden brown – about 25 mins.
- Next, sear the chicken thighs. Heat a skillet over medium-high heat. Season the chicken thighs on both sides with Rosemary Chicken Blend. Drizzle Rosemary Extra Virgin Olive Oil into the skillet and sear the thighs on one side for 5 minutes until golden brown. Turn and reduce the heat. Continue cooking until the chicken is cooked through, firm to the touch, the juices run clear when pierced, about an additional 6 minutes. Allow the chicken to cool completely, slice and set aside.
- Next, make the sauce. In a small saucepan over medium heat, melt the butter until it foams. Add in the grated garlic. Cook for 1 minute. Whisk in the flour. A thick paste will form. Manage your heat to prevent scorching, but you are looking to cook this roux for about 1 minute.
- Turn off the heat and whisk in the milk until well combined. Turn the heat back on to medium and add in the white pepper and salt.
- Switch to a wooden spoon and stir constantly until the sauce thickens. Add in the parmesan and continue stirring. You can adjust with a little milk if the sauce is too thick. Add in the nutmeg and taste. Adjust with salt and pepper if needed.
- For the flatbread: Preheat oven to 425°F. Spoon 3 Tbl of the garlic sauce onto the flatbread. Top with caramelized onion and sliced chicken. Cover with cheese.
