Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1/4 cup white wine
- 1/4 cup chicken broth
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Season the chicken breasts with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
4. Add the sliced onions to the same skillet and cook for 5-6 minutes, or until they start to caramelize.
5. Add the minced garlic to the skillet and cook for an additional minute.
6. Pour in the white wine and chicken broth, scraping the bottom of the skillet to release any browned bits.
7. Stir in the Dijon mustard and butter, and cook until the sauce has thickened.
8. Return the chicken breasts to the skillet and spoon the sauce over them.
9. Garnish with fresh parsley and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for cooking the chicken and onions
Serving size:
- Serves 4
Nutritional information:
- Calories: 280
- Fat: 14g
- Carbohydrates: 7g
- Protein: 28g
Substitutions for ingredients:
- You can use bone-in chicken breasts instead of boneless.
- Red wine can be used instead of white wine.
- Chicken stock can be used instead of chicken broth.
Variations:
- You can add sliced mushrooms to the skillet with the onions.
- You can use pork chops instead of chicken breasts.
Tips and tricks:
- Make sure to season the chicken breasts well with salt and pepper before cooking.
- Use a meat thermometer to ensure that the chicken is cooked through.
- If the sauce is too thin, you can add a cornstarch slurry to thicken it.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken and sauce in a skillet over low heat until heated through.
Presentation ideas:
- Serve the Lyonnaise Chicken on a bed of mashed potatoes or rice.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Mashed potatoes
- Rice pilaf
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the chicken is sticking to the skillet, make sure it has formed a crust before trying to flip it.
- If the sauce is too thick, you can add more chicken broth to thin it out.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Lyonnaise Chicken is a classic French dish that originated in the city of Lyon.
Flavor profiles:
- Savory, tangy, and slightly sweet
Serving suggestions:
- Serve hot with a side of mashed potatoes or rice.
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Region: French