A delightful twist on a classic French onion chicken recipe, enhanced with rich flavors and a creamy finish.
Cut the chicken breasts into bite-sized pieces.
Cutting the chicken into uniform pieces ensures even cooking.
In a mixing bowl, combine the flour and onion soup mix.
Mix thoroughly to evenly distribute the seasoning.
Toss the chicken pieces in the flour mixture until well coated.
Shake off excess coating to avoid clumping.
Heat olive oil in a frying pan over medium heat and brown the chicken pieces. Remove and set aside.
Don't overcrowd the pan to ensure proper browning.
In the same pan, sauté the pancetta and onions until the onions are translucent.
Stir frequently to prevent burning.
Return the chicken to the pan and add the water mixed with any remaining flour mixture. Simmer for 20 minutes.
Add more water if the sauce becomes too thick.
Stir in the sour cream and cook for an additional 5 minutes.
Ensure the sour cream is fully incorporated for a smooth sauce.
Prepare the couscous according to the package instructions.
Fluff the couscous with a fork for the best texture.
Serve the chicken mixture over the couscous and enjoy.
Garnish with fresh parsley for a pop of color.
