They're good on sandwiches and right out of the jar. But pickles are more versatile than that. This week, we'll share recipes that use them in creative ways, starting with today's from Food Network Magazine.
INGREDIENTS
4 6-oz. 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 low-sodium 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
Pumpernickel bread and jarred pickled beets, for serving (optional)
Make your dinner look as good as it tastes
