Chicken in sauce with pickles
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 324, total fat 10 G., saturated fats 5 G., proteins 44 G., carbohydrates 12 G., fiber 2 G., cholesterol 222 mg, sodium 623 mg, sugar 0 G.
Calories 324, total fat 10 G., saturated fats 5 G., proteins 44 G., carbohydrates 12 G., fiber 2 G., cholesterol 222 mg, sodium 623 mg, sugar 0 G.
Chicken breast is fried in butter until golden brown and served in a sauce of pickles, onions, and egg yolk, which gives it a velvety texture. Serve with pickled beets and pumpernickel bread.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 skinless, boneless chicken breasts, weighing 170g each.
- Flour for dusting
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 tbsp chopped fresh thyme
- 1 cup lightly salted chicken broth
- 2 large yolks
- 0.5 cup coarsely chopped pickles, 1/3 cup brine from a jar
- 5 green onions, finely chopped
- 1/4 cup chopped fresh parsley
- Pumpernickel and pickled beets, for serving (optional)
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Cooking the dish according to the recipe:
- Cut the chicken breasts in half horizontally to make 8 thin cutlets. Season with salt and pepper and dredge in flour. Melt the butter in a large skillet over high heat. Add the chicken in batches and cook until browned and cooked through, 3-4 minutes per side. Transfer to a plate.
- Add the onion, thyme, and 1/2 teaspoon of salt to the pan. Cook until the onion is golden, about 5 minutes. Add the chicken broth and cook until slightly reduced, 3-4 minutes. Reduce the heat to medium.
- Meanwhile, combine the egg yolks, pickles, brine, green onions, and parsley in a bowl. Add to the broth and cook, stirring, until the sauce begins to thicken, about 1 minute. Add the chicken to the pan and cook until the sauce thickens and the chicken is heated through, about 5 minutes (do not bring to a boil). Serve with bread and pickled beets, if desired.
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