Chicken With Pickle Sauce
You can never have too many main course recipes, so give Chicken With Pickle Sauce a try. One serving contains 332 calories, 41g of protein, and 13g of fat. This recipe serves 4. Head to the store and pick up chicken breasts, parsley, flour, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 35 minutes.
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.
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.
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.
Photograph by Antonis Achilleos