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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Chicken with Mushrooms and Pearl onions Recipe

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This recipe for Chicken with Mushrooms and Pearl onions is from The Mabbott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 (6oz) skinless chicken breast
1/2 tsp kosher salt divided
1/4 ts black pepper
2 tbs all-purpose flour
3 tbs olive oil, divided
3/4 frozen pearl onions thawed and drained
8 oz quartered button mushroom
2/3 brandy (or chicken stock)
1 c chicken stock
2 tsp corn starch
1 tbs butter
1 tsp fresh thyme
Directions:
Directions:
Cut each chicken breast in half to form 8 cutlets. Sprinkle chicken with 1/4 tsp salt and pepper. Place flour in shallow dish and dredge chicken in flour, shaking off excess.

Add 1 tbs olive oil to pan, swirl to coat. Place pan over medium high heat, Add 4 cutlets to pan, cook 2 minutes on each side or until done (165 F). Remove chicken from pan and keep warm. Repeat process with 1 tbs olive oil and last 4 cutlets.

Add remaining 1 tbs oil to pan. Add pearl onions and mushrooms, saute 6 minutes or until browned. Remove pan from hear. Carefully add brandy/chicken stock to pan and return to medium high heat. Bring mixture to a boil. Cook until liquid almost evaporates, about 2 minute. Combine stock and corn starch, stirring with a whisk until smooth. Add stock mixture to the pan and cook 2 minutes, stirring occasionally. Return chicken to pan, cook 1 min. Remove from heat and stir in remaining 1/4 tsp salt, butter, and thyme.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
43 minutes
Personal Notes:
Personal Notes:
Super yummy on noodles or mashed potatoes.

 

 

 

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