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Chicken Cutlets with Mushrooms and Pearl Onions

Photo: Jennifer Causey; Styling: Ginny Branch

 

Hands-on time 38 mins
Total time 43 mins
Yield Serves 4 (serving size: 2 cutlets and about 3/4 cup mushroom mixture)
The brandy-spiked sauce adds an elegant touch to this simple supper; you can sub wine.

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 quartered button mushrooms
  • 2/3 cup brandy
  • 1 cup unsalted chicken stock (such as Swanson)
  • 2 teaspoons cornstarch
  • 1 tablespoon butter
  • 1 teaspoon fresh thyme leaves

Nutrition Information

  • calories 402
  • fat 17.7 g
  • satfat 4.2 g
  • monofat 9.4 g
  • polyfat 2 g
  • protein 39.9 g
  • carbohydrate 9.2 g
  • fiber 1.3 g
  • cholesterol 116 mg
  • iron 1.4 mg
  • sodium 500 mg
  • calcium 25 mg

How to Make It

  1. 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.

  2. 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.

  3. Add remaining 1 tablespoon oil to pan; swirl to coat. Add pearl onions and mushrooms; sauté 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.