Chicken Lyonnaise
Source of Recipe
News Observer
Recipe Introduction
As served on the Titanic
List of Ingredients
2/3 cup flour
2 tablespoons chopped fresh thyme (or 1 tablespoon dried), divided
1/2 teaspoon each salt and pepper
6 boneless chicken breasts
1 egg, beaten
3 tablespoons vegetable oil, divided
2 onions, thinly sliced
1 clove garlic, minced
2/3 cup white wine
1 cup chicken stock
2 teaspoons tomato paste
Pinch sugar
Recipe
In a sturdy plastic bag, shake together flour, 1 tablespoon fresh thyme (or 1 1/2 teaspoons if using dried), salt, and pepper. One at a time, dip chicken breasts into egg, and then shake in flour mixture.
In large deep skillet, heat 2 tablespoons 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, and add 1 tablespoon 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.
Makes 6 servings.
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