Sunday cooking adventures: Chicken cutlets with mushrooms and pearl onions


We eat a lot of chicken, and it can be a struggle figuring out what to prepare that’s new to the palate. This was a marvelous dish, unexpectedly so.  I say that for two reasons.

The first is it was very easy to make. The hardest thing I did was clean and slice the mushrooms. It would make a great weeknight dinner, especially if you clean and slice the mushrooms the night before or in the morning before you go to work. It doesn’t have a lot of ingredients. The original recipe called for brandy, but I substituted white wine. The brandy would give it a different flavor if you have it around, but if you don’t, the wine was great. It also called for frozen pearl onions, which I thawed before adding. I don’t often use frozen onions, but I plan to use them more.


Brown the mushrooms and pearl onions.

Second reason this recipe was marvelous was the taste. Wow was this good! I’m not sure what I expected because there aren’t very many ingredients, but I was stunned by the taste. It does have a little butter added at the end; and the chicken is dredged lightly in flour before cooking. But it is low in calories and fits into a heart healthy diet (if you leave out the salt, which i did).

Quick and simple to cook, easy to find ingredients and it tastes really good. Can’t beat that with a stick!


Cook down the wine and broth.

I didn’t have as much chicken as the recipe called for, but it turned out fine anyway. When I made this recipe, I increased the ingredients for the sauce by half, and I served it with rice. The men in our house would not have stood for the small amount of sauce that I feared would be left in the pan when I was done cooking. Also, I needed enough to give to my father, who loves cooked onions. Turns out my husband does too.

So for a nice weekday or even Sunday treat, try this one on for size. Here is a link to the original recipe.

Chicken cutlets with mushrooms and pearl onions

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
1 teaspoon poultry seasoning (low or no sodium)
3 tablespoons whole wheat flour
2-3 tablespoons olive oil, divided
1-1/4 cup frozen pearl onions, thawed and drained
10-12 ounces sliced mushrooms
1 cup brandy
1-1/2 cups low sodium or unsalted chicken stock
3 teaspoons cornstarch
1 tablespoon butter
1 teaspoon fresh thyme leaves

1. Cut each chicken breast half in half horizontally to form 8 cutlets. Heat a large skillet over medium-high heat. Sprinkle both sides of chicken evenly with pepper and poultry seasoning. Place flour in a shallow dish; dredge chicken in flour, shaking off excess.
2. Add 2-3 teaspoons olive oil to pan; swirl to coat. Add cutlets to pan; if necessary cook in two batches. Cook about 3-4 minutes on each side or until done. Remove chicken from pan, and keep warm. Repeat procedure if needed, with 2 more teaspoons of olive oil and remaining cutlets.
3. Add 2-3 teaspoons olive oil to pan; swirl to coat. Add defrosted pearl onions and dry mushrooms; sauté for 6-10 minutes or until browned. Remove pan from heat. Carefully add wine to pan; return pan to medium-high heat, and bring mixture to a boil. Cook until liquid almost evaporates (about 2-3 minutes). In a small bowl, combine stock and cornstarch, stirring with a whisk until smooth. Add stock mixture to pan, stirring with a whisk; cook 2 minutes, stirring occasionally until thickened slightly. Return chicken to pan; cook 1 minute or until done. Remove from heat; stir in butter and sprinkle with thyme.


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