I wasted to make Chicken Lyonnaise, one if the last dishes served on the Titanic, but I didn’t have any demi-glace. I made this instead.

What you need

  • 2 boneless chicken breasts
  • 2 tbsp butter
  • High heat oil (I used grapeseed)
  • 1/4 cup red wine vinegar
  • 3/4 cup marsala
  • 1 tbsp or more minced garlic
  • 1 medium yellow onion, sliced
  • 1 shallot, minced
  • To taste:
    • Black pepper
    • THE FLAVA ENHANCA (MSG)

Do this

  • On medium-high heat, heat enough oil to lightly coat the bottom of a frying pan
  • Cook the chicken on each side for about 4 minutes each, until it reaches an internal temperature of 165 °F
  • Remove chicken and set aside
  • Add shallots and onion to pan, cooking for about 3 minutes until onions become translucent
  • Add garlic and cook for another minute or so until fragrant
  • Reduce heat to medium. Add the wine, vinegar, and butter, and cook until butter is melted
  • Add the chicken back in, reduce to medium-low heat, and cook until sauce is reduced to your liking. Add pepper and MSG as it reduces
  • Serve chicken topped with the onion-shallot sauce and some sort of side

    julia