- 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)
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.
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.
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.
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
Photograph by Antonis Achilleos