Poulet Lyonnaise Recipes

Steps:

• Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
• Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
• If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)

Steps:

• In a plastic bag, shake together the flour, 1 tablespoon thyme (1/2 teaspoon if using dried), salt and pepper.
• One at a time, dip chicken breasts into the egg, and then shake in flour mixture.
• In a large deep skillet, heat 2 tablespoons of the 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 chicken in 225°F oven to keep warm.
• Reduce heat to medium; add remaining oil to skillet.
• Stir in onions, garlic and remaining thyme.
• Cook, stirring often, for 5 minutes or until onions are translucent.
• Increase heat to medium-high and continue to cook onions, stirring often, for 5 more minutes or until golden brown.
• Add wine to pan.
• Cook, stirring to scrape up any brown bits, for about 1 minute or until reduced by half.
• Stir in stock, tomato paste and sugar.
• Boil for 2 minutes or until mixture begins to thicken.
• Return chicken to pan, turning to coat.
• Cook for 5 minutes or until juices from chicken run clear.
• *To make cutlets, cut chicken breast into 2-3 pieces of approximately equal size. Cover with plastic wrap and gently pound to even 1/2-inch thickness. Cutlets cook more evenly and are more tender than a whole breast piece.

Steps:

• In a large saucepan or Dutch oven, combine potatoes, salt and enough cold water to cover by 1 in. Bring to a boil; reduce heat and simmer until potatoes are slightly cooked but still al dente, 3-4 minutes. Drain. , Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add onion; cook, stirring frequently, until golden brown, 10-12 minutes. Remove onion; set aside. In same skillet, melt remaining 3 tablespoons butter. Add potatoes; cook, stirring occasionally, until potatoes are golden brown, 8-10 minutes. Add onions, rosemary and pepper; toss to combine. Cook until heated through.