Recipe by Dana McCauley
We've entered into the first entrees on the First Class Menu from the Titanic. That's right, I said first entrees. Edwardians had vast appetites and the stomachs to match their appetites.
This was considered one of the most delicious items on the first-class dinner menu. The sauce is from Lyons, considered by many to be the gastronomic capital of France, and includes two foods for which the area is renowned - onions and poultry.
I was worried that this chicken would turn out dry but, I remained faithful the ingredients and the preparation in the book. I pleasantly surprised to find the chicken turned out moist and delicious. Richly flavoured and perfect for any special occasion or weekday meal. Enjoy!
1/3 cup flour
2 tablespoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless chicken breasts
1 egg, beaten
3 tablespoon vegetable oil
2 small onions, thinly sliced
1 clove garlic, minced
1/3 cup white wine
1 cup chicken stock
2 teaspoons tomato paste
Pinch granulated sugar
1. In sturdy plastic bag, shake together flour, 1 tablespoon of the thyme, salt and pepper. One at a time, dip chicken breasts into egg, and then shake in flour mixture.
2. In large deep skillet, heat 2 tablespoons 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 in 225-degree oven.
3. Reduce heat to medium, add remaining oil to skillet. Stir in onions, garlic and remaining thyme; cook, stirring often, for five minutes or until onions are translucent. Increase heat to medium-high and continue to cook onions, stirring often, for five minutes or until golden brown.
4. Add wine to pan; cook, stirring, to scrape up any brown bits, for about a minute or until reduced by half. Stir in stock, tomato paste and sugar. Boil for two minutes or until beginning to thicken.
5. Return chicken to pan, turning to coat, and cook for five minutes or until juices from chicken run clear.