Pickles???...Chicken???...PICKLE CHICKEN????

Who would have thought that these two would go together? Let me tell you what, I could eat my weight in this dish! Super cinchy to make and DELICIOUS to the max!!!

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 chicken stock
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

Directions

Slice the chicken breasts in half horizontally (butterfly) 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.

Add the onion, thyme and 1/2 teaspoon salt to the skillet. Cook until the onion is golden, about 5 minutes. Add the chicken stock and cook until slightly reduced, 3 to 4 minutes. Reduce the heat to medium low.

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). .