Sautéed Chicken Lyonnaise

Ingredients

• 2 tablespoons (28 g) butter
• 2 small onions, about 150 g julienned (cut into strips)
• Scant 1/2 cup (100 ml) white wine
• Scant 1/2 cup (100 ml) white wine vinegar*
• 1 1/2 cups (350 ml) demi-glace**
• 4 small chicken breasts
• Salt
• Pepper
• Vegetable oil

Instructions

1. Melt the butter in a deep pan over medium heat. Add the onion and cook for about 10 minutes, or until they are golden brown, stirring occasionally.
2. Lower the heat and add the white wine and vinegar and let it simmer until it reduces to 1/3 of the original amount.
3. Add the demi-glace and simmer for another 5 to 6 minutes. When the sauce is done, pour it through a sieve. Reserve some of the onion for garnish.
4. Season the chicken with salt and pepper. Heat a bit of vegetable oil in a skillet over medium-high heat. Cook the chicken for 5 minutes, then turn it over and cook for another 5 minutes, or until the chicken is cooked through.
5. Plate the chicken, pour some of the sauce over it, and garnish with some of the reserved onions. Serve it forth.