The light flour dredging gives the chicken some substance and holds the sauce but does not have the heavy breaded taste. I also used the homemade zesty dill pickles I put up over the summer. The recipe was prepared as written and I really can't think of any modifications for the dish.
I served the chicken with couscous and cauliflower but the next time I will definitely make it over egg noodles or mashed potatoes.
Chicken with Dill Pickle Sauce
4 6-ounce skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
All-purpose flour for dredging
2 tablespoons unsalted butter
1 medium onion; chopped
1 tablespoon chopped fresh thyme
1 cup chicken broth
2 large egg yolks
1/2 cup coarsely chopped dill pickles, plus 1/3 cup juice from the jar
5 scallions, finely chopped
1/4 cup chopped fresh parsley
1. Slice the chicken breasts in half horizontally to make 8 thin cutlets. Season with salt and pepper and dredge in flour. Heat the butter in a large skillet over high heat. Add the chicken in batches and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to plate.
2. Add the onion, thyme and 1/2 teaspoon salt to the skillet. Cook until the onion is golden, about 5 minutes. Add the chicken broth and cook until slightly reduced, 3 to 4 minutes. Reduce the heat to medium low.
3. Meanwhile, mix the egg yolks, pickles, pickle juice, scallions and parsley in a bowl. Stir into the broth and cook, stirring, until the sauce begins to thicken, about 1 minute. Add the chicken to the skillet and cook until the sauce thickens and the chicken is heated through, about 5 minutes (do not boil).