Chicken Cutlets With Mushrooms and Pearl Onions

"An easy yet elegant recipe from Cooking Light. I served it with gnocchi but brown rice would be good too."
photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy
photo by Leggy Peggy photo by Leggy Peggy
photo by FLKeysJen photo by FLKeysJen
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  • 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.
  • 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.
  • 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.

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  1. 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.



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