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Scary Halloween Recipes
When the goblins are out and the night is upon us, hunger strikes in and these...
Chicken Lyonnaise
6
Servings
Servings
15m PT15M
Prep Time
Prep Time
60m PT60M
Cook Time
Cook Time
1h 15m
Ready In
Ready In
"From a titanic menu"
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (306.7 g)
- Calories 465.4
- Total Fat - 18.5 g
- Saturated Fat - 9 g
- Cholesterol - 311.2 mg
- Sodium - 906.5 mg
- Total Carbohydrate - 8.6 g
- Dietary Fiber - 0.9 g
- Sugars - 1 g
- Protein - 63 g
- Calcium - 60.4 mg
- Iron - 3.8 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.2 mg
Step 1
In brown paper bag bag, shake together flour, 1 teaspoon dried thyme, salt and pepper.
Step 2
One at a time, dip chicken breasts into the beaten egg
Step 3
Then shake in flour mixture.
Step 4
In a large deep skillet
Step 5
Heat 2 tablespoons of the vegetable oil over medium-high heat.
Step 6
Place chicken in pan, skin side down. Cook,
Step 7
Turning once, for 10 minutes or until golden brown.
Step 8
Remove from skillet and place in 225 degree oven.
Step 9
Reduce heat to medium
Step 10
Add remaining oil to skillet.
Step 11
Stir in onions, garlic and remaining thyme
Step 12
Cook, stirring often, for 5 minutes or until onions are translucent.
Step 13
Increase heat to medium-high and continue to cook onions, stirring often, for 5 minutes or until golden brown.
Step 14
Add tomato pastes
Step 15
Dont burn it
Step 16
Add wine to pan
Step 17
Cook, stirring to scrape up any brown bits, for about 1 minute or until reduced by half.
Step 18
Stir in stock and sugar.
Step 19
Boil for 2 minutes or until beginning to thicken.
Step 20
Return chicken to pan, turning to coat, and cook for 5 minutes or until juices from chicken run clear.
Tips & Variations
No special items needed.
Tags :
Main Dish
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