Saute Chicken Lyonnaise


Main dish

Saute Chicken Lyonnaise

As “Downton Abbey” began, the Titanic had just gone down at sea, taking with it the heir to the elegant Yorkshire estate. Perhaps he had recently eaten this dish, served to the ship's first-class passengers.

1/3 cup flour

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 tablespoons finely chopped fresh thyme (or 2 teaspoons dried thyme)

6 boneless, skinless chicken breast halves (about 21/2 pounds total), tenderloins removed, patted dry

1 large egg

3 tablespoons vegetable or olive oil

2 onions, thinly sliced

1 large garlic clove, minced

1/3 cup white wine

2 tablespoons red wine vinegar

2 teaspoons tomato paste

1 cup low-sodium chicken broth

Pinch sugar

Heat the oven to 170 degrees or to the lowest possible temperature.

Place the flour, salt, pepper and 1 tablespoon of the thyme in a sturdy plastic food storage bag, seal and shake to combine. Beat the egg in a medium bowl.

One piece at a time, dip the chicken into the egg, letting the excess drip back into the bowl. Transfer to the bag, seal and shake to coat. Transfer chicken to a plate.

Heat 2 tablespoons of the oil in a large, deep skillet over medium-high heat. Place chicken pieces in the hot pan, smooth side down, working in batches if necessary. Cook 5 minutes, until golden brown. Turn the pieces and cook 5 minutes, until golden brown on the second side. (The chicken will not be cooked through.) Transfer to an ovenproof platter and place in the oven to keep warm. (If the oven can't be set as low as 170, place the platter in the oven, turn the oven off and keep the oven door closed.)

Reduce the heat to medium and add the remaining 1 tablespoon of oil to the skillet. Stir in the onions, garlic and remaining 1 tablespoon thyme. Cook, stirring occasionally, 7 to 10 minutes, until onion is translucent. Increase the heat to medium-high and cook, stirring often, 10 minutes or until a light golden brown.

Add the wine and vinegar; cook, stirring to scrape up any browned bits, until the liquid has reduced by half. Stir in the tomato paste, broth and sugar. Bring to a boil and cook 2 minutes or until sauce is slightly reduced. Return the chicken to the skillet, along with any accumulated juices. Turn the pieces to coat with the liquid, then cover, reduce the heat to medium and cook 5 minutes or until the temperature of the thickest part is 165 degrees on an instant-read thermometer.

Transfer to a serving platter and spoon the sauce over the chicken. Makes 6 servings.

Source: Adapted from “Abbey Cooks Entertain” by Pamela Foster (Pamela Powered, 2012).

Per serving: 310 calories, 42 g protein, 8 g carbohydrates, 10 g fat, 2 g saturated fat, 140 mg cholesterol, 260 mg sodium, 0 fiber, 2 g sugar.

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