Chicken with Pickle Sauce

Brandy Bender

By
@MisDisturbed19

Sounds intresting!


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Rating:

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Serves:

4

Cook:

35 Min

Ingredients

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)

Directions Step-By-Step

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.