4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly gournd black pepper
2 tablespoons all-purpose flour
3 tablespoons olive oil, divided
3/4 cup frozen pearl onions, thawed and drained
8 ounces quartered button mushrooms
2/3 cup brandy
1 cup unsalted chicken stock (such as Swanson)
2 teaspoons cornstarch
1 tablespoon butter
1 teaspoon fresh thyme leaves
Instructions
1. 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.
2. Add 1 tablespoon olive oil to pan; swirl to
coat. Add 4 cutlets to pan; cook 2 minutes on each
side or until done. Remove chicken from pan, and
keep warm. Repeat procedure with 1 tablespoon
olive oil and remaining 4 cutlets.
3. 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.
Originally Submitted
7/4/2014
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