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Chicken Cutlets with Mushrooms and Peal Onions


Serves 4; 43 minutes prep time

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  • 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



Step 1

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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