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Home Dish Sauté of Chicken, Lyonnaise

Sauté of Chicken, Lyonnaise

Introduce

Chef :

skunkmonkey101

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!!!

Ingredient

1/3 cup

flour

1/2 teaspoon

salt

1/2 teaspoon

ground black pepper

1/2 teaspoon

dried thyme

2 pound

chicken breast boneless and skinless

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

large onion thinly sliced

3 tablespoons

extra virgin olive oil divided

Cooking instructions

* Step 1

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

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 6

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

* Step 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!