Chicken With Pickle Sauce

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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 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)

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