Sauté Chicken Lyonnaise Recipes

SAUTé CHICKEN LYONNAISE

Steps:

• In sturdy plastic bag, shake together flour, 1 tbsp of the thyme (or 1 1/2 tsp 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 tbsp of olive oil over medium-high heat. Place chicken in pan, smooth side down. Cook, turning once, for 10 minutes or until golden brown.
• Remove from skillet and place in 225-degree F oven to keep warm*.
• Reduce heat to medium; add remaining 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 of 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.

CHICKEN LYONNAISE

Steps:

• In a plastic bag, shake together the flour, 1 tablespoon thyme (1/2 teaspoon if using dried), salt and pepper.
• One at a time, dip chicken breasts into the egg, and then shake in flour mixture.
• In a large deep skillet, heat 2 tablespoons of the 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 chicken in 225°F oven to keep warm.
• Reduce heat to medium; add remaining 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 more 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 mixture begins to thicken.
• Return chicken to pan, turning to coat.
• Cook for 5 minutes or until juices from chicken run clear.
• *To make cutlets, cut chicken breast into 2-3 pieces of approximately equal size. Cover with plastic wrap and gently pound to even 1/2-inch thickness. Cutlets cook more evenly and are more tender than a whole breast piece.