Chicken Cutlets with Mushrooms and Peal Onions

Serves 4; 43 minutes prep time

Chicken Cutlets with Mushrooms and Peal Onions
Chicken Cutlets with Mushrooms and Peal Onions

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4-6

    oz. skinless, boneless chicken breast halves or 8 cutlets

  • 1/2

    tsp. kosher salt, divided

  • 1/4

    tsp. black pepper

  • 2

    bsp. all purpose flour

  • 3

    tbsp. olive oil, divided

  • 3/4

    cup frozen pearl onions; thawed and drained

  • 8

    oz. quartered button mushrooms

  • 2/3

    cup brandy

  • 1

    cup unsalted chicken stock

  • 2

    tsp. cornstarrch

  • 1

    tbsp. butter

  • 1

    tsp. fresh thyme leaves

Directions

Cut each chicken breast in half horizontally to form 8 cutlets Heat skillet over mediumm-high heat. Sprinkle chicken with 1/4 tsp. salt and pepper. Dredge chicken on flour, shake off excess. Heat 1 tbsp. olive oil and cook chicken 2 minutes per side or until done. Remove and keep warm. Add 1 tbsp. oil to pan and cook onions and mushrooms 6 minutes or until browned. Remove from heat and add brandy. Return to heat on medium high and bring to a boil. Cook until liquid almost evaporates (about 2 minutes). Combine stock and cornstarch until smooth. Add stock mixture to pan whisking 2 minutes. Return chicken to pan cook 1 minute. Remove from heat; stir in 1/4 tsp. salt and pepper, butter and thyme.

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