MUSHROOM ONION CHICKEN
MAKES 4 SERVINGS OR HALF RECIPE FOR 2 SERVINGS.
4 skinless boneless chicken breast halves
Salt and Pepper
2 tbs flour
3 tbs olive oil
3/4 cup frozen pearl onions, thawed, drained
8 oz quartered mushrooms
2/3 cup brandy or wine
1 cup unsalted chicken stock
2 tsp cornstarch
1 tbs butter
1 tsp thyme leaves
Cut each chicken breast half in half horizontally to form 8 cutlets. Heat a skillet. Sprinkle chicken with salt and pepper. Place flour in a dish, dredge chicken in flour. Add 1 tbs oil to pan. *Add 4 cutlets to pan, cook until done. Remove chicken from pan, keep warm. Repeat with 1 tbs oil and remaining 4 cutlets. Add remaining oil to pan. Add onions and mushrooms, saute until browned. Remove pan from heat. *Add brandy to pan, return pan to heat, bring mixture to a boil. Cook until liquid almost evaporates. Combine stock and cornstarch, stir until smooth. Add stock mixture to pan, cook 2 min. Return chicken to pan, cook 1 min. Remove from heat, stir in salt, butter and thyme. SERVE & ENJOY...
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