Chicken Lyonnaise Saute

photo 1-241

It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This chicken dish, from the Washington Post kitchens, is so delicious and fast that it proves that you don’t need a long laundry list of fancy ingredients to make great food. Onions, garlic, broth and a splash of white wine combine to form a rich sauce for simple chicken breasts. Serve the chicken with rice or another grain that will soak up the tasty sauce and you are sure to have a new family favorite.

CHICKEN LYONNAISE SAUTE

1/3 cup flour

1/2 teaspoon salt

1 tablespoon dried thyme

4 boneless, skinless chicken breasts

1 large egg, lightly beaten

3 tablespoons olive oil

2 medium onions, thinly sliced

2 large garlic cloves, minced

1/3 cup dry white wine

2 tablespoons red wine vinegar

2 teaspoons tomato paste

1 cup low sodium chicken broth

1/2 tablespoon sugar

  • Place the flour, salt, pepper and half of the thyme in a sturdy plastic food storage bag, seal and shake to combine.
  • Beat the egg in a medium bowl.
  • One at a time, dip the chicken pieces into the beaten egg, letting the excess drip back into the bowl, then transfer to the bag.
  • Seal and shake to coat the chicken in the flour mixture. Transfer the coated chicken pieces to a plate.
  • Heat 2 tablespoons of the oil in a large, deep skillet over medium-high heat.
  • Once the oil shimmers, place the chicken pieces in the pan, smooth side down. Cook for 5 minutes, until golden brown, then turn the pieces over and cook for 5 minutes, until golden brown on the second side.
  • Transfer to a plate and tent with foil to keep warm.
  • Reduce the heat to medium and add the remaining 1 tablespoon of oil to the skillet.
  • Stir in the onions, garlic and remaining thyme. Cook, stirring occasionally, for 7 to 10 minutes or until the onions are translucent.
  • Increase the heat to medium-high and cook, stirring often, for 10 minutes or until a light golden brown.
  • Add the wine and vinegar; cook, stirring to scrape up any browned bits, for about 3 minutes or until the liquid has reduced by half.
  • Stir in the tomato paste, then the broth and sugar. Bring to a boil and cook for 2 minutes or until the sauce is slightly reduced.
  • Return the chicken to the skillet, along with any accumulated juices.
  • Turn the chicken pieces to coat them with the liquid, then cover, reduce the heat to medium and cook for 5 minutes or until the temperature of the thickest part of a chicken piece registers 165 degrees on an instant-read thermometer.
  • Transfer to a serving platter or individual plates, spoon the sauce over the chicken, and serve.

Serves 4

 

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