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Chicken Cutlets With Mushrooms And Pearl Onions
Cut each chicken breast half in half horizontally to form 8 cutlets. Heat a large skillet over medium-high heat. Place flour in a shallow dish. Sprinkle chicken evenly with 1/4 teaspoon of salt and pepper. Dredge chicken in flour, shaking off excess. Coat pan with 1 tablespoon of olive oil. Add 4 cutlets to pan; cook 2 minutes on each side or until done. Remove chicken from pan, and keep warm. Add. . .
Prep Time: 00:15
Cook Time: 00:20
4 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
2 teaspoons cornstarch
1 tablespoon butter
1 teaspoon fresh thyme leaves
1Cut each chicken breast half in half horizontally to form 8 cutlets.
2Heat a large skillet over medium-high heat.
3Place flour in a shallow dish.
4Sprinkle chicken evenly with 1/4 teaspoon of salt and pepper.
5Dredge chicken in flour, shaking off excess.
6Coat pan with 1 tablespoon of olive oil. Add 4 cutlets to pan; cook 2 minutes on each side or until done. Remove chicken from pan, and keep warm.
7Add 1 tablespoon of olive oil to pan and remaining cutlets.
8Coat pan with 1 tablespoon of olive oil. Add pearl onions and mushrooms; sauté 6 minutes or until browned.
9Remove pan from heat. Carefully add brandy to pan; return pan to medium-high heat, and bring mixture to a boil. Cook about 2 minutes to reduce liquid.
10In a bowl, combine stock and cornstarch, stirring with a whisk until smooth.
11Add stock mixture to pan, stirring with a whisk; cook 2 minutes, stirring occasionally.
12Return chicken to pan; cook 1 minute. Remove from heat; stir in remaining salt, butter and thyme.
13Plate and serve.
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