Chicken Lyonnaise
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  • 6 boneless chicken breasts
  • 1/2 cup flour
  • 1 tsp. salt & pepper
  • 3 tbl. Oil
  • 1 clove minced garlic
  • 1 cup chicken stock
  • pinch of sugar
  • 3 tbl. chopped fresh thyme
  • 1 egg, beaten
  • 2 onions, thinly sliced
  • 1/3 cup white wine
  • 2 tbl. tomato paste

In plastic bag, shake flour, 11/2 tbs. thyme, salt & pepper. One at a time, dip chicken pieces in egg and then shake in flour. In large skillet, heat 2 tbl. oil and brown chicken on each side. Remove from pan and keep warm in slow oven. Add to    drippings in pan the remaining oil, onions, garlic and thyme. Saute until onions    are translucent. Increase heat and add wine, stir in stock, paste and sugar. Boil for    2 minutes until thick. Return chicken to pan and simmer until done.

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