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).
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…