Chicken Cutlets With Mushrooms And Pearl Onions
An easy yet elegant recipe from cooking light. I served it with gnocchi but brown rice would be good too.
Steps
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.
Saut 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.
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 remain.
Ingredients
boneless skinless chicken breast halves, kosher salt, fresh ground black pepper, all-purpose flour, olive oil, frozen pearl onions, button mushrooms, brandy, unsalted chicken stock, cornstarch, butter, fresh thyme leave