Recipe by Sharlene~W
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.
Top Review by Tansysmom
My family and I found this dish to be disappointing. Problem areas: It's quite bland and needs a lot more seasoning; the flour/spice mixture is insufficient for six chicken breasts, and using a plastic bag to coat the chicken creates a gooey mess very early on; the sauce is tasty and would help flavor the chicken but there isn't nearly enough of it. In all, in following the recipe exactly, the end result really wasn't worth the time and effort.
I have no doubt that this is the recipe from the book, "Last Dinner on the Titanic" but whether it's the same meal that was actually served on the ship is debatable. I suspect the actual recipe has probably been altered many times over the years, and something has been lost along the way. If I were going to make it again I would look for Chicken Lyonnaise in a good French cookbook (since it is a French recipe) instead of using this version.
- 1⁄3 cup all-purpose flour
- 2 tablespoons fresh thyme (or 1 tablespoon dried)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 6 boneless chicken breasts (I prefer to cook these with chicken cutlets*)
- 1 egg, beaten
- 3 tablespoons vegetable oil
- 2 onions, thinly sliced
- 1 garlic clove, minced
- 1⁄3 cup white wine
- 1 cup chicken stock (if you would like it with more sauce like I do, increase this to 1 1/2 cups)
- 2 teaspoons tomato paste
- 1⁄8 teaspoon granulated sugar
Directions See How It's Made
- In a plastic bag, shake together the flour, 1 tablespoon thyme (1/2 teaspoon if using dried), salt and pepper.
- One at a time, dip chicken breasts into the egg, and then shake in flour mixture.
- In a large deep skillet, heat 2 tablespoons of the vegetable oil over medium-high heat.
- Place chicken in pan, skin side down.
- Cook, turning once, for 10 minutes or until golden brown.
- Remove from skillet and place chicken in 225°F oven to keep warm.
- Reduce heat to medium; add remaining oil to skillet.
- Stir in onions, garlic and remaining thyme.
- Cook, stirring often, for 5 minutes or until onions are translucent.
- Increase heat to medium-high and continue to cook onions, stirring often, for 5 more minutes or until golden brown.
- Add wine to pan.
- Cook, stirring to scrape up any brown bits, for about 1 minute or until reduced by half.
- Stir in stock, tomato paste and sugar.
- Boil for 2 minutes or until mixture begins to thicken.
- Return chicken to pan, turning to coat.
- Cook for 5 minutes or until juices from chicken run clear.
- *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.