The brandy-spiked sauce adds an elegant touch to this simple supper; you can sub wine.
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
How to Make It
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; 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.
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This is absolutely best chicken ever. The mushrooms with pearl onions are divine. A good tip for easy peeling of the pearl onion: Slice/nip the end opposite the root and boil for 2 minutes. Once cool you just squeeze the onion out of the skin. So easy and no crying either.
When I first had a piece of chicken fresh, I was a little underwhelmed by the flavor. Perhaps it was the cornstarch that threw me off or something else I didn't do quite right. However, over the next few days of meals I ate the rest of the servings and found myself enjoying this more and more. The mushrooms and pearl onions are fantastic and while I may opt for a small change on the chicken for personal preferences, I think this is a great meal that is quick and extremely easy.
I subbed white wine for brandy, since I prefer the flavor. I also used flour instead of corn starch (that stuff is awful) and skipped the butter to lighten it. It was soooo good. My husband and I both loved it!-Allison
We thought this was pretty good. I didn't mess with making the cutlets, I just used the whole breast and cooked them longer, then finished them in the oven while I made the sauce. I used 1 less tablespoon of olive oil that way too. DD didn't like the pearl onions, but the flavor of the sauce was good. We had this with roasted garlic couscous and steamed spinach.
This is really good. I did not have brandy, so used marsala wine with a little balsamic vinegar. served with rice pilaf and spicy green beans. For the pearl onions, i used another reviewers suggestion and cut the ends off and boiled for 2 mins, let cool and then popped out the onion. Thanks for a wonderful way to use mushrooms.
Really liked this recipe. For me it was difficult to find the frozen pearl onions, so when I did find them I bought two bags. Used brandy the first time, and cognac the second. My husband said cognac was just really good brandy (probably more expensive, but he had it in the cabinet). I really liked it, and it was a fast dinner to put together, but it just wasn't over the top for me. I'm going to make it again, but this time I'm going to tweak it just a little.
Just finished this for dinner - really, really good! My husband scraped the pan to get all the final yummy sauce. The only changes I made were to use a Vidalia onion cut into quarters instead of pearl onion and to add minced garlic. Served with rice and green beans. I will definitely make this again.