Poulet Lyonnaise Recipes

Steps:

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

Steps:

• In a large saucepan or Dutch oven, combine potatoes, salt and enough cold water to cover by 1 in. Bring to a boil; reduce heat and simmer until potatoes are slightly cooked but still al dente, 3-4 minutes. Drain. , Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add onion; cook, stirring frequently, until golden brown, 10-12 minutes. Remove onion; set aside. In same skillet, melt remaining 3 tablespoons butter. Add potatoes; cook, stirring occasionally, until potatoes are golden brown, 8-10 minutes. Add onions, rosemary and pepper; toss to combine. Cook until heated through.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel potatoes and cut into 1/2 inch slices. Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 2 minutes, then drain and set aside.
• Heat a large ovenproof skillet over medium-high heat. Pour in olive oil, then add onions. Saute until lightly caramelized, 8 to 10 minutes. Stir in garlic and saute until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
• Place skillet back on stove over low heat. Melt butter, then cover bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper.
• Bake in preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top. Remove from oven and use a spatula to carefully transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.