CHICKEN WITH PICKLE SAUCE

Chicken with Pickle Sauce image

Provided by Brandy Bender

Categories Breads

Time 35m

Number Of Ingredients 13

4 chicken breasts, boneless and skinless
kosher salt and black pepper
all purpose flour, for dredging
2 Tbsp butter, unsalted
1 medium onion, chopped
1 Tbsp thyme, fresh, chopped
1 c chicken broth, low salt
2 large egg yolks
1/2 c dill pickles, coarsely chopped,
1/3 c dill pickle juice
5 scallions, finely chopped
1/4 c fresh parsley, chopped
pumpernickel bread and jarred pickled beets, for serving (optional)

Steps:

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 skillet. Cook until 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 egg yolks, pickles, pickle juice, scallions, and parsley into a bowl. Stir into the broth and cook, stirring, Until sauce begans to thicken, about 1 minute. Add 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.