Ingredients
- 4 (6 oz.) skinless, boneless chicken breast halves
- 1/2 tsp. kosher salt, divided
- 1/4 tsp. freshly ground black pepper
- 2 TBS all-purpose flour
- 3 TBS olive oil, divided
- 3/4 cup frozen pearl onions, thawed and drained
- 8 oz. quartered button mushrooms
- 2/3 cup brandy
- 1 cup unsalted chicken stock
- 2 tsp. corn starch
- 1 TBS butter
- 1 tsp. fresh thyme leaves
Instructions
Cut each chicken breast half in half horizontally to form 8 cutlets. Heat large skillet over medium-high heat. Sprinkle chicken evenly with 1/4 tsp. salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking off excess. Add 1 tablespoon olive oil to pan; swirl to coat. Add 4 chicken 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; saute 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 corn starch, 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 tsp. salt, butter and thyme.
