September 12, 2003 recipe from Chef Chris Manning:

Chicken Lyonaise

4 – 4oz. Boneless Skinless Chicken Breasts, pounded and breaded
2 tbsp. Olive oil
2 tbsp. Butter – divided
2 cups sliced onion (half moon)
6 scallions, diced coarse
2 cups cooked diced potatoes
1 cup julienne sliced ham
1 garlic clove minced
¼ cup sherry wine
½ cup chicken stock
½ cup julienne Swiss cheese
2 tbsp. Fresh chopped parsley
2 tbsp. Fresh diced red bell pepper

In a 14” non stick pan, add the olive oil and one tablespoon of the butter. On low to medium heat, begin to pan-fry the chicken for about four minutes on each side. Remove chicken from pan and keep warm. Add the onions, scallions, and potatoes to the pan and sauté until the onions are wilted and the potatoes are just starting to brown. Add the ham and garlic and toss with the onion mixture. Sauté for two to three minutes and add the sherry. Flambé the sherry to cook off the alcohol. Add the chicken stock and remaining tablespoon of butter. Simmer for three to four minutes or until the sauce begins to thicken. Add spoonfuls of potato mixture onto serving plates, top with chicken and another spoonful on top with the sauce. Garnish with Swiss cheese, parsley and red bell pepper.