Chicken Lyonnaise

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“This dish was on the first-class dinner menu of the Titanic, according to the book, "Last Dinner on the Titanic" (Hyperion/Madison Press). It is much better with fresh thyme if it is available.”

Ingredients Nutrition


  1. In a plastic bag, shake together the flour, 1 tablespoon thyme (1/2 teaspoon if using dried), salt and pepper.
  2. One at a time, dip chicken breasts into the egg, and then shake in flour mixture.
  3. In a large deep skillet, heat 2 tablespoons of the vegetable oil over medium-high heat.
  4. Place chicken in pan, skin side down.
  5. Cook, turning once, for 10 minutes or until golden brown.
  6. Remove from skillet and place chicken in 225°F oven to keep warm.
  7. Reduce heat to medium; add remaining oil to skillet.
  8. Stir in onions, garlic and remaining thyme.
  9. Cook, stirring often, for 5 minutes or until onions are translucent.
  10. Increase heat to medium-high and continue to cook onions, stirring often, for 5 more minutes or until golden brown.
  11. Add wine to pan.
  12. Cook, stirring to scrape up any brown bits, for about 1 minute or until reduced by half.
  13. Stir in stock, tomato paste and sugar.
  14. Boil for 2 minutes or until mixture begins to thicken.
  15. Return chicken to pan, turning to coat.
  16. Cook for 5 minutes or until juices from chicken run clear.
  17. *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.

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