Chicken Cutlets with Mushrooms and Pearl Onions

Health score
16%
Chicken Cutlets with Mushrooms and Pearl Onions
43 min.
4
474kcal

Suggestions


If you’re seeking a delightful dish that combines the savory essence of tender chicken with the earthy flavors of mushrooms and the subtle sweetness of pearl onions, look no further than these Chicken Cutlets with Mushrooms and Pearl Onions. Perfect for a cozy family dinner or an elegant gathering, this recipe not only tantalizes the taste buds but also elevates your culinary skills.

The dish is anchored by succulent chicken cutlets, which are seasoned and lightly dredged in flour, ensuring a golden brown crust that locks in moisture. The addition of quartered button mushrooms and pearl onions provides a perfect complement, creating a rich and harmonious medley of flavors. Enhanced by the bold touch of brandy and a velvety sauce made from chicken stock, this meal is not just satisfying but a true celebration of taste.

With a cooking time of just 43 minutes, you can whip up this restaurant-quality main course in no time. Ideal for lunch or dinner, it’s a versatile dish that pairs beautifully with a side of your choice, be it creamy mashed potatoes, fluffy rice, or a refreshing green salad. Each bite promises a delicious experience, making it a must-try for any amateur cook or seasoned chef alike. Embrace the joy of cooking and bring this dish to your table for a memorable meal.

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • 0.7 cup brandy 
  • tablespoon butter 
  • ounces button mushrooms quartered
  • cup chicken stock see unsalted (such as Swanson)
  • teaspoons cornstarch 
  • tablespoons flour all-purpose
  • teaspoon thyme leaves fresh
  • 0.5 teaspoon kosher salt divided
  • tablespoons olive oil divided
  • 0.8 cup pearl onions frozen thawed drained
  • 24 ounce chicken breast halves boneless skinless

Equipment

  • frying pan
  • whisk

Directions

  1. Cut each chicken breast half in half horizontally to form 8 cutlets.
  2. Heat a large skillet over medium-high heat.
  3. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper.
  4. Place flour in a shallow dish; dredge chicken in flour, shaking off excess.
  5. Add 1 tablespoon olive oil to pan; swirl to coat.
  6. Add 4 cutlets to pan; cook 2 minutes on each side or until done.
  7. Remove chicken from pan, and keep warm. Repeat procedure with 1 tablespoon olive oil and remaining 4 cutlets.
  8. Add remaining 1 tablespoon oil to pan; swirl to coat.
  9. Add pearl onions and mushrooms; saut 6 minutes or until browned.
  10. 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).
  11. Combine stock and cornstarch, stirring with a whisk until smooth.
  12. Add stock mixture to pan, stirring with a whisk; cook 2 minutes, stirring occasionally. Return chicken to pan; cook 1 minute.
  13. Remove from heat; stir in remaining 1/4 teaspoon salt, butter, and thyme.

Nutrition Facts

Calories474kcal
Protein42.63%
Fat44.6%
Carbs12.77%

Properties

Glycemic Index
69
Glycemic Load
3.44
Inflammation Score
-8
Nutrition Score
22.751739279084%

Flavonoids

Apigenin
0.03mg
Luteolin
0.25mg
Isorhamnetin
2.22mg
Kaempferol
0.29mg
Myricetin
0.01mg
Quercetin
9.01mg

Nutrients percent of daily need

Calories:474.32kcal
23.72%
Fat:18.75g
28.85%
Saturated Fat:4.46g
27.89%
Carbohydrates:12.09g
4.03%
Net Carbohydrates:10.56g
3.84%
Sugar:3.96g
4.41%
Cholesterol:118.19mg
39.4%
Sodium:601.76mg
26.16%
Alcohol:13.36g
100%
Alcohol %:4.33%
100%
Protein:40.32g
80.65%
Vitamin B3:21.03mg
105.13%
Selenium:62.59µg
89.41%
Vitamin B6:1.43mg
71.35%
Phosphorus:442.38mg
44.24%
Vitamin B5:3.35mg
33.51%
Vitamin B2:0.48mg
28.52%
Potassium:947.98mg
27.09%
Vitamin B1:0.23mg
15.24%
Copper:0.29mg
14.74%
Magnesium:58.11mg
14.53%
Vitamin E:1.95mg
13.02%
Zinc:1.5mg
9.99%
Vitamin C:7.43mg
9.01%
Folate:35.08µg
8.77%
Manganese:0.17mg
8.4%
Iron:1.49mg
8.27%
Vitamin K:7.42µg
7.07%
Vitamin B12:0.37µg
6.15%
Fiber:1.53g
6.13%
Vitamin A:165.62IU
3.31%
Calcium:26.49mg
2.65%
Vitamin D:0.28µg
1.89%
Source:My Recipes