Chicken Cutlet with Mushrooms & Pearl Onions


  • 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


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.