Chicken With Pickle Sauce

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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.
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