Chicken with Dill Pickle Sauce

• 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 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

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 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).