Photo: Jennifer Causey; Styling: Ginny Branch 
Hands-on Time
38 Mins
Total Time
43 Mins
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.

How to Make It

Step 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.

Step 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.

Step 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.

Chef'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

Ratings & Reviews

JaneGleason's Review

April 27, 2014
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.

lisamnelson's Review

February 16, 2014
Fantastic flavor. Modifications I made... Pounded my chicken as we feel like it's more flavorful. And didn't have pearl onions so just chopped a regular one. Next time will try with the pearls. I served it with Parmesan polenta. My husband loved it.

blazecook's Review

October 22, 2014
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.

lovestocookNH's Review

February 17, 2014
This was the best recipe for chicken breasts I've ever made and it was super easy. The chicken was moist and tender and the sauce was delicious. I used Courvoisier and reduced it down 'til there was about 3 TBL left in the pan then added the broth - It thickened beautifully and made the whole dish. I served it with steamed fresh green beans (after all, already had the mushrooms ( used baby Bellas) and onions, and a Rice Pilaf. The only thing I might do next time is add a clove of garlic - But as it was this as absolutely delicious.

mbrname's Review

March 18, 2014
This recipe is delicious with chicken and boneless pork chops. We have followed it as written and substituted some beef broth for the cognac when we had no cognac. My husband normally hates mushrooms but will eat them in this dish thanks to the sauce. This is a restaurant quality dish that you can enjoy at home! Yum...

sbeaumont's Review

June 01, 2014

ktleyed's Review

March 22, 2014
Big hit and easy to make, we all really loved it. Served with rice and salad.

Bicicletta's Review

February 19, 2014
Wife says to put this one in the line-up. The brandy was more subtle than I expected, which wasn't a bad thing. I served it with Bradey Street seasoned mashed potatoes which really went well with the sauce.

twozags's Review

March 16, 2014
Great savory dish. I bumped up the sauce with cracked pepper and copious amounts of additional thyme.

FossilGoddess's Review

October 21, 2014
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.