Ingredients Jump to Instructions ↓

  1. 4 6-ounce skinless, boneless chicken breasts

  2. Kosher salt and freshly ground pepper

  3. All-purpose flour , for dredging

  4. 2 tablespoons unsalted butter

  5. 1 medium onion, chopped

  6. 1 tablespoon chopped fresh thyme

  7. 1 cup low-sodium chicken broth

  8. 2 large egg yolks

  9. 1/2 cup coarsely chopped dill pickles, plus

  10. 1/3 cup juice from the jar

  11. 5 scallions , finely chopped

  12. 1/4 cup chopped fresh parsley

  13. Pumpernickel bread and jarred pickled beets, for serving

Instructions Jump to Ingredients ↑

  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 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.

  3. 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.

  4. Per serving: Calories 324; Fat 10 g (Saturated 5 g); Cholesterol 222 mg; Sodium 623 mg; Carbohydrate 12 g; Fiber 2 g; Protein 44 g Photograph by Antonis Achilleos


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