Chicken Cutlets with Mushrooms and Pearl Onions

Chicken Cutlets with Mushrooms and Pearl Onions Recipe
Photo: Jennifer Causey; Styling: Ginny Branch

 

The brandy-spiked sauce adds an elegant touch to this simple supper; you can sub wine.

Yield:

Serves 4 (serving size: 2 cutlets and about 3/4 cup mushroom mixture)
Total time: 43 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 38 Minutes
Total: 43 Minutes

Nutritional 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

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

Preparation

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.

Note:

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.

Julianna Grimes,

Cooking Light

March 2014
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