Chicken Cutlets With Mushrooms And Pearl Onions - cooking recipe

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
Preparation
    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; saute 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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