Chicken With Pickle Sauce

• 4 6 -ounce skinless, boneless chicken breasts
• Kosher salt and freshly ground pepper
• All-purpose flour, for dredging
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 1 tablespoon chopped fresh thyme
• 1 cup low-sodium chicken broth
• 2 large egg yolks
• 1/2 cup coarsely chopped dill pickles, plus 1/3 cup juice from the jar
• 5 scallions, finely chopped
• 1/4 cup chopped fresh parsley
• Pumpernickel bread and jarred pickled beets, for serving (optional)

1. Slice the chicken breasts in half horizontally to make 8 thin cutlets.
2. Season with salt and pepper and dredge in flour.
3. Heat the butter in a large skillet over high heat.
4. Add the chicken in batches and cook until browned and cooked through, 3 to 4 minutes per side.
5. Transfer to a plate.
6. Add the onion, thyme and 1/2 teaspoon salt to the skillet.
7. Cook until the onion is golden, about 5 minutes.
8. Add the chicken broth and cook until slightly reduced, 3 to 4 minutes.
9. Reduce the heat to medium low.
10. Meanwhile, mix the egg yolks, pickles, pickle juice, scallions and parsley in a bowl.
11. Stir into the broth and cook, stirring, until the sauce begins to thicken, about 1 minute.
12. Add the chicken to the skillet and cook until the sauce thickens and the chicken is heated through, about 5 minutes (do not boil).
13. Serve with bread and pickled beets, if desired.
14. 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
15. Photograph by Antonis Achilleos

chicken breasts, kosher salt, flour, unsalted butter, onion, thyme, chicken broth, egg yolks, dill pickles, scallions, parsley, bread

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-with-pickle-sauce-recipe.html (may not work)