How to Make Quick Sauté of Chicken, Lyonnaise

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, sauté of chicken, lyonnaise. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sauté of Chicken, Lyonnaise is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Sauté of Chicken, Lyonnaise is something which I have loved my entire life.

French Edwardian legend Escoffier did not coat the chicken, and used a veal sauce instead of chicken, but the dish is essentially sauteed chicken with onions and sauce. Bistro style chicken in vinegar sauce recipe. Salad Lyonnaise - Frisee Salad with Shallot Dijon Dressing, Bacon, and Poached Egg. The fresh taste of lemon and green onions make this healthy chicken entree mouth-watering good.

To get started with this recipe, we must first prepare a few components. You can cook sauté of chicken, lyonnaise using 21 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Sauté of Chicken, Lyonnaise:

1. Get Flour
2. Take 1/3 cup flour
3. Get 1/2 teaspoon salt
4. Get 1/2 teaspoon ground black pepper
5. Make ready 1/2 teaspoon dried thyme
6. Get Chicken
7. Make ready 1/2 teaspoon salt
8. Take 1/2 teaspoon ground black pepper
9. Prepare 2 pound chicken breast boneless and skinless
10. Prepare Egg
11. Prepare 1 large egg beaten
12. Take 1 teaspoon water
13. Make ready Sauce
14. Prepare 1 teaspoon minced garlic
15. Take 1/3 cup white wine
16. Make ready 1/3 teaspoon sugar
17. Get 1-1/2 cups chicken broth
18. Make ready 2 teaspoon tomato paste
19. Prepare 1 large onion thinly sliced
20. Prepare 3 tablespoons extra virgin olive oil divided
21. Make ready 1/2 teaspoon dried thyme

In the sixteenth century Catherine de Medici brought cooks from Florence to her court and they prepared dishes from the agricultural products from. Whether Lyon ever was the gastronomic capital of France is debatable, but it sure has spawned some great dishes, including salade Lyonnaise, not the most simple salad ever made but one that approaches perfection in a way others do not. Chicken breasts are a staple of healthful cooking because they're lean and cook in a flash. This simple technique puts dinner on the table in less.

Instructions to make Sauté of Chicken, Lyonnaise:

1. Preheat oven to 225 degrees Fahrenheit. Season the chicken with salt and pepper. I had huge chicken breast so I cut into portions.
2. Add flour thyme, salt, and pepper to a sealable plastic bag. Beat the egg with the water. Dip the chicken into the egg mixture.
3. Then put the chicken coated with egg into bag with flour and shake to coat. Remove from bag, and gently shake off excess of loose flour. Set to rest for 5 minutes.
4. Heat 2 tablespoons of olive oil in an oven safe skillet. Fry the chicken pieces 10 minutes per side turning once. Move to a plate. Put into 225° Fahrenheit oven.
5. Add the rest of the olive oil. Slice the onion thinly. Add to the pan with the garlic and thyme. Fry the onions till golden brown.
6. Add the wine. Deglaze the skillet. Let reduce and add chicken broth, tomato paste, and sugar. Let the sauce thicken and reduce.
7. Add the chicken back into pan in the sauce. Turning to coat and to finish cooking. It will take about 5 minutes. The juices will run clear. Serve I hope you enjoy!

Chicken breasts are a staple of healthful cooking because they're lean and cook in a flash. This simple technique puts dinner on the table in less. For best results, use a nonstick skillet, and scrape up the sauce thoroughly from the bottom of the pan to get the concentrated flavor left behind by sautéing. This lip-smacking dish of vinegar-braised chicken is more than reason enough for a trip to Lyon—or a dinner party wherever you are. Eating here is like eating in the kitchen, and that's the pleasure of this place.

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