Chicken With Pickle Sauce

Ingredients

• 0.5 cup dill pickles coarsely chopped
• 2 large egg yolks 
• 4 servings flour all-purpose for dredging
• 0.3 cup parsley fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 4 servings kosher salt and pepper freshly ground
• 1 cup chicken broth low-sodium
• 1 medium onion chopped
• 5  scallions finely chopped
• 24 ounce chicken breasts boneless skinless
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan

Directions

1. Slice the chicken breasts in half horizontally to make 8 thin cutlets. Season with salt and pepper and dredge in flour.
2. Heat the butter in a large skillet over high heat.
3. Add the chicken in batches and cook until browned and cooked through, 3 to 4 minutes per side.
4. Transfer to a plate.
5. Add the onion, thyme and 1/2 teaspoon salt to the skillet. Cook until the onion is golden, about 5 minutes.
6. Add the chicken broth and cook until slightly reduced, 3 to 4 minutes. Reduce the heat to medium low.
7. 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.
8. Add the chicken to the skillet and cook until the sauce thickens and the chicken is heated through, about 5 minutes (do not boil).
9. Serve with bread and pickled beets, if desired.
10. Photograph by Antonis Achilleos