Chicken Lyonnaise

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.