Chicken Lyonnaise

Directions

1. 1
   In a plastic bag, shake together the flour, 1 tablespoon thyme (1/2 teaspoon if using dried), salt and pepper.
2. 2
   One at a time, dip chicken breasts into the egg, and then shake in flour mixture.
3. 3
   In a large deep skillet, heat 2 tablespoons of the vegetable oil over medium-high heat.
4. 4
   Place chicken in pan, skin side down.
5. 5
   Cook, turning once, for 10 minutes or until golden brown.
6. 6
   Remove from skillet and place chicken in 225°F oven to keep warm.
7. 7
   Reduce heat to medium; add remaining oil to skillet.
8. 8
   Stir in onions, garlic and remaining thyme.
9. 9
   Cook, stirring often, for 5 minutes or until onions are translucent.
10. 10
    Increase heat to medium-high and continue to cook onions, stirring often, for 5 more minutes or until golden brown.
11. 11
    Add wine to pan.
12. 12
    Cook, stirring to scrape up any brown bits, for about 1 minute or until reduced by half.
13. 13
    Stir in stock, tomato paste and sugar.
14. 14
    Boil for 2 minutes or until mixture begins to thicken.
15. 15
    Return chicken to pan, turning to coat.
16. 16
    Cook for 5 minutes or until juices from chicken run clear.
17. 17
    *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.