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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. . .

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Servings: 4

Prep Time: 00:15

Cook Time: 00:20

Main Ingredients

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

Preparation

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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