Chicken Cutlets with Mushrooms and Pearl Onions

The brandy-spiked sauce adds an elegant touch to this simple supper; you can sub wine.

Photo by Lee C.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

Ingredients

  • 4

    (6-ounce) skinless, boneless chicken breast halves

  • 1/2

    teaspoon kosher salt, divided

  • 1/4

    teaspoon freshly ground black pepper

  • 2

    tablespoons all-purpose flour

  • 3

    tablespoons olive oil, divided

  • 3/4

    cup frozen pearl onions, thawed and drained

  • 8

    ounces button mushrooms, quartered

  • 2/3

    cup brandy

  • 1

    cup unsalted chicken stock (such as Swanson)

  • 2

    teaspoons cornstarch

  • 1

    tablespoon butter

  • 1

    teaspoon fresh thyme leaves

Directions

Cut each chicken breast half in half horizontally to form 8 cutlets. Heat a large skillet over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking off excess. Add 1 tablespoon olive oil to pan; swirl to coat. Add 4 cutlets to pan; cook 2 minutes on each side or until done, over medium heat. Remove chicken from pan, and keep warm. Repeat procedure with 1 tablespoon olive oil and remaining 4 cutlets. Add remaining 1 tablespoon oil to pan; swirl to coat. Add pearl onions and mushrooms; sauté 6 minutes or until browned. Remove pan from heat. Carefully add brandy to pan, return pan to medium-high heat, and bring mixture to a boil. Cook until liquid almost evaporates (about 2 minutes). Combine stock and cornstarch, stirring with a whisk until smooth. Add stock mixture to pan, stirring with a whisk; cook 2 minutes, stirring occasionally. Return chicken to pan; cook 1 minute. Remove from heat; stir in remaining 1/4 teaspoon salt, butter, and thyme.

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