Sauté of Chicken, Lyonnaise

Name: Sauté of Chicken, Lyonnaise
Cuisine: American
Ingredients: 1/3 cup flour; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 2 pound chicken breast boneless and skinless; 1 large egg beaten; 1 teaspoon water; 1 teaspoon minced garlic; 1/3 cup white wine; 1/3 teaspoon sugar; 1-1/2 cups chicken broth; 2 teaspoon tomato paste; 1 large onion thinly sliced; 3 tablespoons extra virgin olive oil divided; 1/2 teaspoon dried thyme

skunkmonkey101 @skunk_monkey101

Dover, Florida

One of the last dishes served on the Titanic. This chicken is so very tender it just melts in your mouth!!!

skunkmonkey101 @skunk_monkey101

Dover, Florida

One of the last dishes served on the Titanic. This chicken is so very tender it just melts in your mouth!!!

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Ingredients

Flour
1/3 cupflour
1/2 teaspoonsalt
1/2 teaspoonground black pepper
1/2 teaspoondried thyme
Chicken
1/2 teaspoonsalt
1/2 teaspoonground black pepper
2 poundchicken breast boneless and skinless
Egg
1large egg beaten
1 teaspoonwater
Sauce
1 teaspoonminced garlic
1/3 cupwhite wine
1/3 teaspoonsugar
1-1/2 cupschicken broth
2 teaspoontomato paste
1large onion thinly sliced
3 tablespoonsextra virgin olive oil divided
1/2 teaspoondried thyme

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Steps

1

Preheat oven to 225 degrees Fahrenheit. Season the chicken with salt and pepper. I had huge chicken breast so I cut into portions.
2

Add flour thyme, salt, and pepper to a sealable plastic bag. Beat the egg with the water. Dip the chicken into the egg mixture.
3

Then put the chicken coated with egg into bag with flour and shake to coat. Remove from bag, and gently shake off excess of loose flour. Set to rest for 5 minutes.
4

Heat 2 tablespoons of olive oil in an oven safe skillet. Fry the chicken pieces 10 minutes per side turning once. Move to a plate. Put into 225° Fahrenheit oven.
5

Add the rest of the olive oil. Slice the onion thinly. Add to the pan with the garlic and thyme. Fry the onions till golden brown.
6

Add the wine. Deglaze the skillet. Let reduce and add chicken broth, tomato paste, and sugar. Let the sauce thicken and reduce.
7

Add the chicken back into pan in the sauce. Turning to coat and to finish cooking. It will take about 5 minutes. The juices will run clear. Serve I hope you enjoy!

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Cooksnaps

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skunkmonkey101 @skunk_monkey101

on December 02, 2019 22:07

Dover, Florida

This picture is me and my oldest daughter. I love Asian, Mediterranean, and Southern food.I hope you enjoy my recipes, if you have any questions please ask. The app only allows so many followings, they put a limit on how many we can follow I have reached my limit. If it wasn't there I would follow back everyone, sorry....