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Chicken Lyonnaise

List of Ingredients

1/3 cup all-purpose flour

2 tablespoons chopped fresh thyme (or 1 tablespoon dried), divided use

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 the flour, 1 tablespoon of the thyme (or 11/2 teaspoons if using dried), salt and pepper. One at a time, dip the chicken breasts into the egg, then shake in the flour mixture.

In a large, deep skillet, heat 2 tablespoons of the vegetable oil over medium-high heat. Place the chicken in a pan, skin side down. Cook, turning once, for 10 minutes or until golden brown. Remove from the skillet and place in a 225-degree oven.

Reduce heat to medium; add the remaining oil to the skillet. Stir in the onions, garlic and remaining thyme; cook, stirring often, for 5 minutes or until the onions are translucent. Increase heat to medium-high and continue to cook the onions, stirring often, for 5 minutes or until golden brown.

Add wine to the pan; cook, stirring to scrape up any brown bits, for about 1 minute or until reduced by half. Stir in the stock, tomato paste and sugar. Boil for 2 minutes or until beginning to thicken. Return the chicken to the pan, turning to coat, and cook for 5 minutes or until juices from the chicken run clear.

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