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Chicken Lyonnaise




Source of Recipe


newtimes


List of Ingredients




1/3 cup all-purpose flour
2 tablespoons chopped fresh thyme (or 1 tablespoon dried)
1/2 teaspoon each salt and pepper
6 boneless chicken breasts
1 egg, beaten
3 tablespoons vegetable oil
2 onions, thinly sliced
1 clove garlic, minced
1/3 cup white wine
1 cup chicken stock
2 teaspoons tomato paste
Pinch granulated sugar


Recipe



In a sturdy plastic bag, shake together flour, 1 tablespoon thyme (11/2 teaspoons if using dried), salt and pepper. One at a time, dip chicken breasts into egg, then shake in flour mixture.

In a large deep skillet, heat 2 tablespoons of 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 in 225-degree oven.

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 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 beginning to thicken. Return chicken to pan, turning to coat, and cook for 5 minutes or until juices from chicken run clear. Serves 6.