Chicken Cutlets with Mushrooms and Pearl Onions

By á-4084

The brandy-spiked sauce adds an elegant touch to this simple supper; you can sub wine.

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 3 tablespoons olive oil, divided
• 3/4 cup frozen pearl onions, thawed and drained
• 8 ounces button mushrooms, quartered
• 2/3 cup brandy
• 1 cup unsalted chicken stock (such as Swanson)
• 2 teaspoons cornstarch
• 1 tablespoon butter
• 1 teaspoon fresh thyme leaves

Preparation

Step 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.

Add 1 tablespoon olive oil to pan; swirl to coat. Add 4 cutlets to pan; cook 2 minutes on each side or until done, over medium heat. 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.