Chicken Lyonnaise

6
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In

Recipe: #34662

April 11, 2020



"From a titanic menu"

Original recipe yields 6 servings
OK

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.

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