Chicken Lyon

 This was inspired by a dish they served on the Titanic to 1st.  class passengers.

You don’t have to be on a ship to enjoy this.

1 lb boneless skinless chicken thighs
1/4 tsp each: salt, pepper, dried parsley

1 - 2 T. each: olive oil, butter

1/3 c. each: chicken stock (low sodium), dry white wine
1 clove garlic, crushed and chopped
1/2 tsp. each: white vinegar,  cornstarch 

1 onion sliced into strips 

Peel, rinse, chop onions and garlic. 

Heat skillet to medium high heat.

Lower heat to medium, add butter and oil. 

Add chicken to pan. 

Sprinkle salt pepper, parsley on both sides of chicken and cook on 1 side for 7 - 10 min or until done.

 Flip over and cook chicken on other side 7 - 10 min or until done.

 Remove chicken from skillet and place on serving plate to let rest.

In a measuring cup, combine chicken broth and cornstarch. 

Mix with a clean fork until cornstarch is dissolved.

Reduce heat to medium low, add onions, garlic and sauté onions for a few minutes.

Very carefully add wine, use a clean whisk to to stir and let wine reduce. 

Add chicken broth mixture and vinegar.

Stir sauce with whisk for 5 - 8 min or until reduced.  

Spoon reduced sauce over chicken.


Serves 4