Saute of Chicken Lyonnaise Ingredients: 1/3 cup all-purpose flour 2 tablespoons fresh thyme (or 1 tablespoon dried) 1/2 teaspoon salt 1/2 teaspoon pepper 6 boneless chicken breasts 1 egg , beaten 3 tablespoons Olive oil 2 onions , thinly sliced 1 garlic clove , minced 1/3 cup white wine 1 cup chicken stock (if you would like it with more sauce like I do, increase this to 1 1/2 cups) 2 teaspoons tomato paste 1/8 teaspoon granulated sugar Directions: In a plastic bag, shake together the flour, 1 tablespoon thyme (1/2 teaspoon if using dried), salt and pepper. One at a time, dip chicken breasts into the egg, and then shake in flour mixture. In a large deep skillet, heat 2 tablespoons of the vegetable oil over medium-high heat. Place chicken in pan, skin side down. Cook, turning once, for 10 minutes or until golden brown. Remove from skillet and place chicken in 225°F oven to keep warm. Reduce heat to medium; add remaining oil to skillet. Stir in onions, garlic and remaining thyme. Cook, stirring often, for 5 minutes or until onions are translucent. Increase heat to medium-high and continue to cook onions, stirring often, for 5 more minutes or until golden brown. Add wine to pan. Cook, stirring to scrape up any brown bits, for about 1 minute or until reduced by half. Stir in stock, tomato paste and sugar. Boil for 2 minutes or until mixture begins to thicken. Return chicken to pan, turning to coat. Cook for 5 minutes or until juices from chicken run clear.
Posted on: Tue, 22 Oct 2013 13:32:02 +0000
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