Chicken With Pickle Sauce (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
4 6 -ounce skinless, boneless chicken breasts |
kosher salt and freshly ground pepper |
all-purpose flour, for dredging |
2 tablespoons unsalted butter |
1 medium onion, chopped |
1 tablespoon chopped fresh thyme |
1 cup low-sodium chicken broth |
2 large egg yolks |
1/2 cup coarsely chopped dill pickles, plus 1/3 cup juice from the jar |
5 scallions, finely chopped |
1/4 cup chopped fresh parsley |
pumpernickel bread and jarred pickled beets, for serving (optional) |
Directions:
1. Slice the chicken breasts in half horizontally to make 8 thin cutlets. Season with salt and pepper and dredge in flour. Heat the butter in a large skillet over high heat. Add the chicken in batches and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate.
2. Add the onion, thyme and 1/2 teaspoon salt to the skillet. Cook until the onion is golden, about 5 minutes. Add the chicken broth and cook until slightly reduced, 3 to 4 minutes. Reduce the heat to medium low.
3. Meanwhile, mix the egg yolks, pickles, pickle juice, scallions and parsley in a bowl. Stir into the broth and cook, stirring, until the sauce begins to thicken, about 1 minute. Add the chicken to the skillet and cook until the sauce thickens and the chicken is heated through, about 5 minutes (do not boil). Serve with bread and pickled beets, if desired.
4. Per serving: Calories 324; Fat 10 g (Saturated 5 g); Cholesterol 222 mg; Sodium 623 mg; Carbohydrate 12 g; Fiber 2 g; Protein 44 g
5. Photograph by Antonis Achilleos
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