CLASSIC LYONNAISE POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Place the potatoes in a pot of salted water. Bring the potatoes up to a boil and blanch for 2 minutes. Remove the pan from the heat, drain, and cool. In a large ovenproof saute pan, heat the olive oil. When the oil is hot, add the onions and garlic. Season with salt and pepper. Saute the onions until caramelized, about 8 to 10 minutes. Turn the onions into a bowl. Place the pan back on the stove and melt the stick of butter. When the butter has melted, cover the bottom of the pan with 1/3 of the potatoes.
- Season with salt and pepper. Cover the first layer of potatoes with 1/2 of the onions. Cover the onions with 1/3 of the potatoes. Season with salt and pepper. Repeat the layering until all of the potatoes and onions are used. Place the pan in the oven and cook for 10 to 12 minutes or until the potatoes are golden brown. Remove the pan from the oven.
- Using a spatula, gently lift the potatoes out of the pan and place on a platter. Garnish with parsley.
LYONNAISE SAUCE
The Sauce Lyonnaise goes with roasted meat, grilled pork and poultry dishes. Here is how to prepare it using demi-glace, onions, and vinegar.
Provided by Danilo Alfaro
Categories Sauce
Time 30m
Number Of Ingredients 4
Steps:
- In a heavy-bottomed saucepan, melt the butter and cook the onions over medium-high heat until they turn a light golden brown. You are sautéing rather than sweating the onions.
- Add the vinegar and heat the mixture until the liquid boils.
- Lower the heat a bit and continue simmering until the liquid has reduced by half.
- Add the demi-glace, then lower heat to a simmer and reduce for about 10 minutes.
- Strain through a mesh strainer (optional) and serve right away.
Nutrition Facts : Calories 61 kcal, Carbohydrate 3 g, Cholesterol 11 mg, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, Sodium 215 mg, Sugar 1 g, Fat 4 g, ServingSize 2 cups (serves up to 6), UnsaturatedFat 0 g
CHICKEN LYONNAISE
This dish was on the first-class dinner menu of the Titanic, according to the book, "Last Dinner on the Titanic" (Hyperion/Madison Press). It is much better with fresh thyme if it is available.
Provided by SharleneW
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a plastic bag, shake together the flour, 1 tablespoon thyme (1/2 teaspoon if using dried), salt and pepper.
- One at a time, dip chicken breasts into the egg, and then shake in flour mixture.
- In a large deep skillet, heat 2 tablespoons of the vegetable oil over medium-high heat.
- Place chicken in pan, skin side down.
- Cook, turning once, for 10 minutes or until golden brown.
- Remove from skillet and place chicken in 225°F oven to keep warm.
- Reduce heat to medium; add remaining oil to skillet.
- Stir in onions, garlic and remaining thyme.
- Cook, stirring often, for 5 minutes or until onions are translucent.
- Increase heat to medium-high and continue to cook onions, stirring often, for 5 more minutes or until golden brown.
- Add wine to pan.
- Cook, stirring to scrape up any brown bits, for about 1 minute or until reduced by half.
- Stir in stock, tomato paste and sugar.
- Boil for 2 minutes or until mixture begins to thicken.
- Return chicken to pan, turning to coat.
- Cook for 5 minutes or until juices from chicken run clear.
- *To make cutlets, cut chicken breast into 2-3 pieces of approximately equal size. Cover with plastic wrap and gently pound to even 1/2-inch thickness. Cutlets cook more evenly and are more tender than a whole breast piece.
LYONNAISE POTATOES
This is a classic dish with sliced potatoes and onions.
Provided by Michele O'Sullivan
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Peel potatoes and cut into 1/2 inch slices. Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 2 minutes, then drain and set aside.
- Heat a large ovenproof skillet over medium-high heat. Pour in olive oil, then add onions. Saute until lightly caramelized, 8 to 10 minutes. Stir in garlic and saute until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
- Place skillet back on stove over low heat. Melt butter, then cover bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper.
- Bake in preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top. Remove from oven and use a spatula to carefully transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 34.6 g, Cholesterol 40.7 mg, Fat 20.1 g, Fiber 3.9 g, Protein 3.5 g, SaturatedFat 10.4 g, Sodium 118.9 mg, Sugar 5.7 g
POTATOES LYONNAISE
Potatoes lyonnaise is a classic side dish I learned to make in culinary school. I sometimes switch up the herbs to give it a different flavor. It is very simple to make and couldn't be more comforting. It's fantastic for casual dinners but also elegant enough for the holidays. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan or Dutch oven, combine potatoes, salt and enough cold water to cover by 1 in. Bring to a boil; reduce heat and simmer until potatoes are slightly cooked but still al dente, 3-4 minutes. Drain. , Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add onion; cook, stirring frequently, until golden brown, 10-12 minutes. Remove onion; set aside. In same skillet, melt remaining 3 tablespoons butter. Add potatoes; cook, stirring occasionally, until potatoes are golden brown, 8-10 minutes. Add onions, rosemary and pepper; toss to combine. Cook until heated through.
Nutrition Facts : Calories 190 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 134mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
SALADE LYONNAISE
Here in Lyon, France there are little bouchons everywhere that serve pork as a specialty. One of the entry-meal items is a salad called Salade Lyonnaise. This salad is delicious in flavor and packed with protein. I changed some of the ingredients to reflect a better flavor. Very simple, very French. This makes enough salad for 4 people.
Provided by Snackybits
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Meanwhile, fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl, then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, then place onto a warm plate.
- Divide the romaine lettuce evenly over four plates, and sprinkle with garlic. Top each salad with tomatoes, onion, bacon, and a poached egg.
- Whisk together the olive oil, red wine vinegar, Dijon mustard, sugar, herbes de Provence, and salt and pepper in a bowl. Spoon the dressing over the salad, or serve on the side.
Nutrition Facts : Calories 709.4 calories, Carbohydrate 12.5 g, Cholesterol 201.2 mg, Fat 67.5 g, Fiber 3.4 g, Protein 13.7 g, SaturatedFat 11.5 g, Sodium 692.5 mg, Sugar 4.1 g
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