Chicken Cutlets with Mushrooms and Pearl Onions
"The brandy-spiked sauce adds an elegant touch to this simple supper; you can sub wine...."
INGREDIENTS
•
4 (6-ounce) 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 (such as Swanson)
•
2 teaspoons cornstarch
•
1 tablespoon butter
•
1 teaspoon fresh thyme leaves
ADVERTISEMENT