Sauté of Chicken, Lyonnaise
One of the last dishes served on the Titanic. This chicken is so very tender it just melts in your mouth!!!
Sauté of Chicken, Lyonnaise
One of the last dishes served on the Titanic. This chicken is so very tender it just melts in your mouth!!!
Cooking Instructions
- 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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