CHICKEN CUTLETS WITH MUSHROOMS AND PEARL ONIONS..
Hands-on: 38 min. Total: 43 min
The brandy-spiked sauce adds an elegant touch to this simple supper; you can sub wine.
4 (6-ounce) skinless, boneless chicken breast halves
½ teaspoon kosher salt, divided
¼ teaspoon black pepper
2 tablespoons all-purpose flour
3 tablespoons olive oil, divided
¾ cup frozen pearl onions, thawed and drained
8 ounces quartered button mushrooms
⅔ cup brandy
1 cup unsalted chicken stock (such as Swanson)
2 teaspoons cornstarch
1 tablespoon butter
1 teaspoon fresh thyme leaves
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 ¼ teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking off excess.
2. Add 1 tablespoon olive oil to pan; swirl to coat. Add 4 cutlets to pan, and 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.
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 ¼ teaspoon salt, butter, and thyme.
SERVES 4 (serving size: 2 cutlets and about ¾ cup mushroom mixture)
CALORIES 402; FAT 17.7g (sat 4.2g, mono 9.4g, poly 2g); PROTEIN 39.9g; CARB 9.2g; FIBER 1.3g; CHOL 116mg; IRON 1.4mg; SODIUM 500mg; CALC 25mg