French Onion & Gruyere Chicken Sliders with Au Jus
Serves: 8 - 12 sliders
  • 2 large chicken breasts, butterflied, separated, and cut into 8 - 12 pieces (thicker pieces pounded)
  • lots of coarse ground black pepper and garlic powder, and a little onion powder (as you like to season) *do not add salt as some following ingredients are salty enough
  • 4 Tbl. butter
  • 1 can beef consomm√©
  • ¼ tsp dried thyme
  • 1 tsp. balsamic vinegar
  • 1 tsp. red wine
  • 1 finely minced garlic clove
  • 1 can french onion soup
  • 10 - 12 slices gouda cheese, torn into fourths
  • 10 - 12 slider rolls such as King's Hawaiian Rolls, or whatever slider roll you like
  1. Trim chicken of fat, butterfly each into two pieces, then slice crossways into 10 - 12 pieces total. (Pound thicker pieces thinner.) *You want them all the same thickness to cook evenly. Season each side with seasonings. (*Do not add salt for these.)
  2. In large deep frying pan, melt butter over medium heat, add chicken pieces, and brown on both sides. Add consommé, thyme, balsamic, wine and garlic. Stir a little and turn chicken pieces several times to baste, then evenly pour french onion soup over tops of each chicken piece, do not stir in. Keep onions on top of chicken pieces.
  3. Cover with lid, reduce heat to low, and simmer for 20 minutes or until super tender. Re-baste with juices, remove chicken pieces onto baking sheet with slotted spoon. Using same spoon, scoop most of onions from pan, draining, and place on top of chicken pieces. Place pieces of cheese on top, and pop into LOW oven to melt. (*Or you can melt in the microwave.)
  4. Remove chicken, cover with foil, heat oven to broil.
  5. Slice rolls in half splitting open. Place onto baking sheet and spray with butter-flavored no-stick spray (or baste with melted butter if you'd prefer). Run under broiler to toast until lightly golden browned inside. Watch so you don't burn them!
  6. Place pieces of cheesy onion chicken onto bottoms and place on roll tops. Whisk juices (au jus) and any onions still left in pan well, then pour into finger bowls. Serve chicken sliders with the au jus for dipping & dunking! Enjoy!
My chicken breasts were different sizes and both were sort of medium-sized yielding 10 evenly sized pieces total. You may get 8, you may get 12. It just depends on the size of the chicken breasts, and how small or large you want your sliders to be. I just make them a little bit larger than whatever size the rolls that I'm using are. (*Meat will shrink a little while cooking.)
Recipe by Wildflour's Cottage Kitchen at