March 25, 2018
Dinner, Main Dish, Poultry,
Chicken, Vegetables, Mushrooms, Onions, Southern, Quick Meals, Weeknight Meals, Skillet, Low Fat, No Eggs, Alcohol, Make it from scratch, Boneless Pieces more
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"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!"
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!
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