POULET LYONNAISE
Steps:
- In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer the vinegar sauce until reduced to 1/2 cup, about 8 minutes. Heat the butter in a large, heavy skillet. Season the chicken thighs with salt and pepper and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with the remaining thighs. Add the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the wine; boil until reduced to 1/4 cup. Add the vinegar sauce and bring to a simmer. Return the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates. Add the crème fraîche to the skillet and boil for 3 minutes. Add the tarragon and season with salt and pepper. Pour the sauce over the chicken and serve. SUGGESTED PAIRING Red-cherry rich Beaujolais from France's Burgundy region.
SAUTé CHICKEN LYONNAISE
This is a classic easy French dish, and coincidentally was served in 1st Class on the Titanic. French Edwardian legend Escoffier did not coat the chicken, and used a veal sauce instead of chicken, but the dish is essentially sauteed chicken with onions and sauce.
Provided by downtonabbeycooks
Categories Main Course
Time 48m
Number Of Ingredients 12
Steps:
- In sturdy plastic bag, shake together flour, 1 tbsp of the thyme (or 1 1/2 tsp if using dried), salt, and pepper. One at a time, dip chicken breasts into egg, and then shake in flour mixture.
- In large deep skillet, heat 2 tbsp of olive oil over medium-high heat. Place chicken in pan, smooth side down. Cook, turning once, for 10 minutes or until golden brown.
- Remove from skillet and place in 225-degree F oven to keep warm*.
- Reduce heat to medium; add remaining oil to skillet.
- Stir in onions, garlic, and remaining thyme; cook, stirring often, for 5 minutes or until onions are translucent.
- Increase heat to medium-high and continue to cook onions, stirring often, for 5 minutes or until golden brown.
- Add wine to pan; cook, stirring to scrape up any brown bits, for about 1 minute of until reduced by half.
- Stir in stock, tomato paste, and sugar.
- Boil for 2 minutes or until beginning to thicken. Return chicken to pan, turning to coat, and cook for 5 minutes or until juices from chicken run clear.
CHICKEN LYONNAISE
This dish was on the first-class dinner menu of the Titanic, according to the book, "Last Dinner on the Titanic" (Hyperion/Madison Press). It is much better with fresh thyme if it is available.
Provided by SharleneW
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a plastic bag, shake together the flour, 1 tablespoon thyme (1/2 teaspoon if using dried), salt and pepper.
- One at a time, dip chicken breasts into the egg, and then shake in flour mixture.
- In a large deep skillet, heat 2 tablespoons of the vegetable oil over medium-high heat.
- Place chicken in pan, skin side down.
- Cook, turning once, for 10 minutes or until golden brown.
- Remove from skillet and place chicken in 225°F oven to keep warm.
- Reduce heat to medium; add remaining oil to skillet.
- Stir in onions, garlic and remaining thyme.
- Cook, stirring often, for 5 minutes or until onions are translucent.
- Increase heat to medium-high and continue to cook onions, stirring often, for 5 more minutes or until golden brown.
- Add wine to pan.
- Cook, stirring to scrape up any brown bits, for about 1 minute or until reduced by half.
- Stir in stock, tomato paste and sugar.
- Boil for 2 minutes or until mixture begins to thicken.
- Return chicken to pan, turning to coat.
- Cook for 5 minutes or until juices from chicken run clear.
- *To make cutlets, cut chicken breast into 2-3 pieces of approximately equal size. Cover with plastic wrap and gently pound to even 1/2-inch thickness. Cutlets cook more evenly and are more tender than a whole breast piece.
POTATOES LYONNAISE
Potatoes lyonnaise is a classic side dish I learned to make in culinary school. I sometimes switch up the herbs to give it a different flavor. It is very simple to make and couldn't be more comforting. It's fantastic for casual dinners but also elegant enough for the holidays. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan or Dutch oven, combine potatoes, salt and enough cold water to cover by 1 in. Bring to a boil; reduce heat and simmer until potatoes are slightly cooked but still al dente, 3-4 minutes. Drain. , Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add onion; cook, stirring frequently, until golden brown, 10-12 minutes. Remove onion; set aside. In same skillet, melt remaining 3 tablespoons butter. Add potatoes; cook, stirring occasionally, until potatoes are golden brown, 8-10 minutes. Add onions, rosemary and pepper; toss to combine. Cook until heated through.
Nutrition Facts : Calories 190 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 134mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
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