This is a classic easy French dish, and coincidentally was served in 1st Class on the Titanic. 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.
Sauté Chicken Lyonnaise
- 1/3 cup all-purpose flour for keto/gluten free use almond flour
- 2 tbsp chopped fresh thyme (or 1 tbsp dried)
- 1/2 tsp salt and pepper
- 6 large boneless chicken breasts patted dry
- 1 large egg beaten
- 3 tbsp vegetable oil
- 2 medium onions thinly sliced
- 1 clove garlic minced
- 1/3 cup white wine
- 1 cup chicken stock
- 2 tsp tomato paste
- 1 pinch Granulated sugar optional
- In sturdy plastic bag, shake together flour, 1 tbsp of the thyme (or 1 1/2 tsp if using dried), salt, and pepper. One at a time, dip chicken breasts into egg, and then shake in flour mixture.
- In large deep skillet, heat 2 tbsp of olive oil over medium-high heat. Place chicken in pan, smooth side down. Cook, turning once, for 10 minutes or until golden brown.
- Remove from skillet and place in 225-degree 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 minutes or until golden brown.
- Add wine to pan; cook, stirring to scrape up any brown bits, for about 1 minute of until reduced by half.
- Stir in stock, tomato paste, and sugar.
- Boil for 2 minutes or until beginning to thicken. Return chicken to pan, turning to coat, and cook for 5 minutes or until juices from chicken run clear.