Chicken Cutlets with Mushrooms and Pearl Onions

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 38 Minutes
Total: 43 Minutes

Nutritional Information

Amount per serving
  • Calories: 402
  • Fat: 17.7g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 9.4g
  • Polyunsaturated fat: 2g
  • Protein: 39.9g
  • Carbohydrate: 9.2g
  • Fiber: 1.3g
  • Cholesterol: 116mg
  • Iron: 1.4mg
  • Sodium: 500mg
  • Calcium: 25mg

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. 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. 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. 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.

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