This is one of my favorite go-to recipes for a quick and delicious dinner. Most of these items should be easily found and substitutes are a good creative outlet. I keep boneless chicken breasts individually wrapped in my freezer and they are easier to horizontally slice when still slightly frozen. You can also purchase chicken cutlets at a slightly higher per pound price. Easy and comforting!
If using chicken breast halves, slice in half horizontally to form 8 thin cutlets. This is a bit easier if chicken is slightly frozen. Pat dry and season both sides with salt and pepper. Place flour in a shallow dish and dredge cutlets in flour.Heat a large sauté pan, over medium high heat. Add 2 tablespoons of the olive oil to pan and swirl to coat. When oil is hot and shimmering add chicken cutlets. Cook, without shifting for about 2 minutes or until lightly browned and then flip to other side and cook another 2 minutes. Remove chicken from pan and set aside on a plate. Add remaining tablespoon of olive oil and 2 tablespoons of the butter to pan and add pearl onions and mushrooms. Sauté about 5-7 minutes or until mushrooms release their liquid and are just beginning to brown. Remove pan from heat and carefully add brandy. Return pan to heat and bring mixture to a boil, scraping up any bits from the bottom of the pan. Cook until liquid almost evaporates, about 2 minutes. Combine stock and cornstarch in a glass measure and whisk until smooth. Add mixture to pan and cook 1-2 minutes. Remove from heat and stir in remaining 1 tablespoon of butter and thyme. Add cutlets, with any juices to pan. Taste sauce and adjust with salt and pepper if needed.
Notes
I love to serve this with Pesto Rice or Mashed Potatoes!
