Chicken Cutlets With Mushrooms & Pearl Onions
March 25, 2018
"Quick enough for a weeknight, but I think it is delicious. You can substitute wine for the brandy....I always have wine and rarely have brandy!"
- Serving Size: 1 (282.4 g)
- Calories 536.6
- Total Fat - 19.5 g
- Saturated Fat - 5 g
- Cholesterol - 169.2 mg
- Sodium - 452.6 mg
- Total Carbohydrate - 31.8 g
- Dietary Fiber - 1.2 g
- Sugars - 2.4 g
- Protein - 55.7 g
- Calcium - 36.9 mg
- Iron - 2.7 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.2 mg
Cut each chicken breast in half horizontally to form 8 cutlets.
Heat a large skillet over medium-high heat.
Sprinkle the chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge the chicken in flour, shaking off the excess.
Add 1 tablespoon olive oil to the skillet. Swirl to coat. Add 4 cutlets to the skillet; cook 2 minutes on each side or until done. Remove the chicken from the pan, and keep warm. Repeat the procedure with 1 tablespoon olive oil and the remaining 4 chicken cutlets.
Add the remaining 1 tablespoon oil to the pan; swirl to coat. Add the pearl onions and mushrooms; saute 6 minutes or until browned. Remove the pan from the heat. Carefully add the brandy or wine to the pan. Return the pan to medium-high heat, and bring the mixture to a boil. Cook until the liquid evaporates, about 2 minutes.
Combine the stock and cornstarch, stirring with a whisk until smooth. Add the stock mixture to the skillet, stirring with a whisk; cook 2 minutes, stirring occasionally. Return the chicken to the pan; cook 1 minute.
Remove from heat; stir in the remaining 1/4 teaspoon salt, butter, and thyme. Enjoy!
Tips & Variations
No special items needed.