4 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
1 tablespoon fresh thyme leaves, chopped
3 garlic cloves, chopped
Salt and freshly ground black pepper
6 tablespoons softened unsalted butter
4 6-ounce boneless, skinless chicken breast halves
1 French baguette
1 cup fresh flat-leaf parsley leaves, chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken stock or broth
1/4 cup half-and-half or cream
1 bunch of thin "pencil" asparagus, ends trimmed off, then cut into 1-inch lengths
1 cup grated Gruyere or Swiss cheese
2 tablespoons plain bread crumbs
4 thin slices Black Forest ham or other good-quality ham, chopped
Preheat the oven to 400 degrees F.
Preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO. Add the onions, thyme, and garlic, season with salt and pepper, and cook, stirring frequently, until nice and brown, about 5 to 8 minutes.
While the chicken is cooking, split the French bread in half lengthwise, just shy of cutting it completely through. Dig out some of the insides of the bread and discard. Push the bread open and flatten out to keep it open.
This was a very tasty meal, but I think it was probably written wrong. I think the chicken would have been much better in the sauce had it been cut into bite-size pieces before it was cooked. Also, I think the bread should have been split all the way through and cut into fourths. I changed the cheese to be Gruyere or Swiss. My grocer's Gruyere is just too expensive for me. I used red wine instead of white because I couldn't find my corkscrew to open the bottle of white wine. I took this recipe from November, because I'd rather have pumpkin polenta in November than July.