Name: Chicken With Pickle Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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

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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Chicken With Pickle Sauce

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