Rating: 4.5 stars
48 Ratings
  • 1 star values: 2
  • 2 star values: 3
  • 3 star values: 3
  • 4 star values: 10
  • 5 star values: 30

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

Julianna Grimes
Recipe by Cooking Light March 2014

Gallery

Jennifer Causey; Styling: Ginny Branch

Recipe Summary

hands-on:
38 mins
total:
43 mins
Yield:
Serves 4 (serving size: 2 cutlets and about 3/4 cup mushroom mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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 www.choosemyplate.gov.

Nutrition Facts

402 calories; fat 17.7g; saturated fat 4.2g; mono fat 9.4g; poly fat 2g; protein 39.9g; carbohydrates 9.2g; fiber 1.3g; cholesterol 116mg; iron 1.4mg; sodium 500mg; calcium 25mg.
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