Chicken Cutlets with Mushrooms and Pearl Onions Recipe - (4.3/5)
The brandy-spiked sauce adds an elegant touch to this simple supper; you can sub wine.
Keywords
- Chicken Cutlets with Mushrooms and Pearl Onions
- recipe
- chicken dinner
- chicken
- chicken breasts
- mushrooms
- onion
- main dish
- lunch
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Dish
- Whisk
- Measuring spoon
- Stove
- Mixing bowl
- Plate
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
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