Chicken in sauce with pickles

Ingredients:

• 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)

Preparation:

1. 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.
2. 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.
3. 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.