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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
Details
Preparation
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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