Chicken Cutlets With Mushrooms and Pearl Onions

Submitted by FLKeysJen

"An easy yet elegant recipe from Cooking Light. I served it with gnocchi but brown rice would be good too."

 

• Ready In: 43mins
• Ingredients: 12
• Serves: 4

ingredients

• 4 boneless skinless chicken breast halves
• 1⁄2 teaspoon kosher salt, divided
• 1⁄4 teaspoon fresh ground 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
• 2 teaspoons cornstarch
• 1 tablespoon butter
• 1 teaspoon fresh thyme leave

directions

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.

Reviews

[Leggy Peggy]

What a great recipe. I made this with two rather large (and thick) chicken breasts, so cooked the sliced cutlets for 3 minutes each side at the start. Used the full amounts of mushrooms and onions because we love them. As an aside, we can't get frozen pearl onions in Australia, so I used very small eschallots from a neighbour's garden, which took ages to peel but were well worth it. I finished off a bottle of brandy for this recipe, so had just under 1/2 cup, but that was fine. Goes to show you how a recipe like this can be flexible. After I took the photo and put the camera away, I realised I hadn't yet added the thyme. I love this herb and it's a perfect addition. Served over a mixture of brown and white rice, and with steamed broccoli and roasted brussels sprouts. Thanks so much for posting.