Chicken Lyonnaise

Recipe by SharleneW
READY IN: 35mins




  • 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.