 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
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. Ingredients:
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:
1. In a plastic bag, shake together the flour, 1 tablespoon thyme (1/2 teaspoon if using dried), salt and pepper.
2. One at a time, dip chicken breasts into the egg, and then shake in flour mixture.
3. In a large deep skillet, heat 2 tablespoons of the vegetable oil over medium-high heat.
4. Place chicken in pan, skin side down.
5. Cook, turning once, for 10 minutes or until golden brown.
6. Remove from skillet and place chicken in 225°F oven to keep warm.
7. Reduce heat to medium; add remaining oil to skillet.
8. Stir in onions, garlic and remaining thyme.
9. Cook, stirring often, for 5 minutes or until onions are translucent.
10. Increase heat to medium-high and continue to cook onions, stirring often, for 5 more minutes or until golden brown.
11. Add wine to pan.
12. Cook, stirring to scrape up any brown bits, for about 1 minute or until reduced by half.
13. Stir in stock, tomato paste and sugar.
14. Boil for 2 minutes or until mixture begins to thicken.
15. Return chicken to pan, turning to coat.
16. Cook for 5 minutes or until juices from chicken run clear.
17. *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.
|
|