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.
Course Main Course
Cuisine French, Gluten Free, Keto
Prep Time 20minutes
Cook Time 28minutes
Total Time 48minutes
1/3cupall-purpose flourfor keto/gluten free use almond flour
2tbspchopped fresh thyme(or 1 tbsp dried)
1/2tspsalt and pepper
6largeboneless chicken breastspatted dry
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
*check the conversion chart in the top menu for your oven temperature.