Ingredients

• 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 low-sodium 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
• Pumpernickel bread and jarred pickled beets, for serving (optional)

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Instructions

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 a 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). Serve with bread and pickled beets, if desired.
4. Photograph by Antonis Achilleos