It’s good to be back home and in my kitchen again. I have eaten like such crap the last month because of all of my traveling, I have LONGED for good, home cooked food. One of my favorite dishes is Chicken Lyonnaise.
I am a Titanic freak. Yes, this obsession started way before the movie came out. In 1985 I ran to elementary school so excited to announce that they had found the wreckage of the Titanic! Nobody but my teacher knew what I was talking about.
One of my favorite gifts on the planet was from my friend, Amy. It’s a recipe book inspired by the menus of the Titanic. “Last Dinner on the Titanic”. I freaking love it. This is one of my favorite dishes and I make it regularly (Though I really should remember to make it more IN THE WINTER).
Here is the original recipe:
1/3 c. Flour
2 tsp. Thyme
1/2 tsp. each of salt and pepper
6 boneless chicken breasts
1 egg, beaten
3 Tbsp. Vegetable oil
2 Onions, thinly sliced
1 clove garlic, minced
1/3 c. white wine
1 c. chicken stock
2 tsp tomato paste
Pinch of sugar
Put flour and spices into a plastic bag and shake to incorporate. Dip chicken pieces into egg and place in bag. Shake to coat.(It gets gooey, but this is the best method ever to coat chicken in fry batter).
Cook chicken in oil (I used garlic infused oil today to kick things up a notch) until browned and crispy.
Transfer onto cookie sheet into 350 degree oven.
Put more oil into pan and add garlic, and onions and more thyme. Sprinkle onions with 1 tsp. sugar and cook until onions are translucent and carmelized. Add wine,chicken stock and tomato paste and cook until thickened.
Take chicken out of oven and place in pan, turning until coated. Cook for 5-10 minutes until the mixture is thickly coating the chicken and serve.
I totally fool around and change this recipe (As I do almost all recipes) for example? I used chicken tenders instead of breasts, I don’t measure the flour, I add a lot more spices and tomato paste, along with some nutmeg and I usually substitute the wine for white wine vinegar and add more sugar.
Just play around with it until it’s how you like it. I actually don’t think I even measure anything in this recipe, I just know what ingredients to use and I add what I like.
Serve it with fresh French bread and chow down. MMM…
Stumble it!
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OMFG, that looks so good right now. We’ve been living on Hummus for a week now, and today I had the worst kind of craving for meat. Mmmm, the succulent, cooked flesh of another creature.
P.S. Thanks for the plug to our site.
That’s so funny – I was a Titanic freak way before the movie ever came out also.. There is just something about the entire story.. All these people knowing they had a short amount of time to live – saying goodbye. There’s just something about it that hits me on a very strange level.
so when the movie came out did it send you over the edge? It did me.. of course I’ve posted about how later Nana and I watched it (like a year ago) and couldn’t believe how crappy the script was. But I still like it.
If I ever get back to real life I am checking out that recipe. Until then – Archer Farms.
That looks so yummy. Hmmmmm yummy, I could eat some right now.
Lo, I cannot BELIEVE you mentioned Amy’s cookbook and not the totally rocking Titanic Christmas ornament we got you (always hanging prow down, of course…because I’m twisted)! Whatever!!
Jonathan-Hee! Glad it looks so nummy. And I LOVE your site. It totally makes me laugh every time I visit. For example, I found the comment on “How it get rid of ingrown hair” with the quote “People always ask me what it is like to be a porn star. It itches. It itches a lot.” CRACKED ME THE FREAK UP.
Holli-YAY! Another Titanic freak!!! WOOT. See? I knew there were totally a ton of reasons why I love you. BTW. I love the movie. Cheesy as hell, but when I saw everything I had been studying for years in COLOR?! I freaked OUT! It rocked. I know the back story about SO many things that you see bits of in the movie but they don’t point out. You have to be a Titanic die-hard to notice them.
Kyle-I would absolutely have you and Camille over to share some if you were here! :( I am going to miss going to the Harry Potter release party at her store this year. Sniff.
Brian-Don’t be a jealous hater! Of COURSE the Titanic Christmas ornament rocks the house *As does the angle you always hang it at*
The best thing about it is that it is so heavy and tough that it will never break when Wilbur knocks the freaking tree over!!!!
I can’t believe you didn’t bring me some. That look soooooo yummy.
/salivates
Aahh… cooking something yummy for your family… truly a ‘nesting’ kind of thing. I made split pea soup with ham yesterday, with bread fresh from the bread maker. My hubby and son totally approved!
Well, I’ll have to forgive you that I have a huge bruise on my forehead now from diving into the computer screen to eat your yummy chicken. ;o) Anyway, I don’t understand why people bash on Titanic so much. I think it was great. I cried buckets. P.S. Thanks for the conversation last night. Can’t wait til Wednesday.
How long is the chicken in the oven? Just till the sauce is ready?
while i think i’d stop either after the frying or after the onions, this looks like a fantastic recipe. now you’ve made me hungry. i don’t have time to be hungry, too much stuff to do.
Figures! The one time you make a post about tasty-looking food, I come to your blog hungry.
I think I had better go order some pizza and wings.
I will bash on Titanic right now because I can!
BASH
BASH
BASH
;-)
hmm. i incorrectly assumed the “lyonnaise” meant this had mayonnaise, so i had immediately decided i wouldn’t like this.
i have since changed my mind.
best chicken ever!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Tasty!!!!!!!!!!!!!!!!!!!! mmmmmmmmmmmm!!!!!!!!!!!!!!!!!!!!!!