Chicken Cutlets With Mushrooms And Pearl Onions Recipe 435

CHICKEN CUTLETS WITH MUSHROOMS AND PEARL ONIONS RECIPE - (4.3/5)

Steps:

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

LINDA'S CHICKEN CUTLETS WITH MUSHROOMS & PEARL ONIONS

Steps:

• Warm the oven to 170 degrees F. On a plate combine the flour, salt, pepper and thyme. Place a frying pan on the stove and add the olive oil. Dredge the chicken cutlets in the flour mixture shaking off excess. Fry the chicken over medium high heat in the pan in two batches until golden brown. Place on a baking pan and keep warm in the oven.
• In the same frying pan, add the butter and button mushrooms. Sauté for a few minutes and then add the pearl onions. Return the chicken to the pan and add the chicken stock and white wine. Cook over medium heat for a few minutes until the sauce thickens. This serves 6-8 persons. *You can have your butcher tenderize the chicken breasts or use your favorite mallet.

CHICKEN CUTLETS WITH MUSHROOM DRESSING

Steps:

• Combine lemon juice, half the olive oil and half the garlic in a shallow dish that can hold chicken in a single layer. Add chicken, turn to coat, dust with salt and pepper and top with thyme sprigs. Cover and refrigerate about 6 hours.
• About 45 minutes before serving, heat remaining olive oil in a 10-inch skillet. Add shallots and remaining garlic and sauté on medium until soft. Add mushrooms and sauté, stirring, until they are moist and softened, starting to color and have exuded juices. Shut off heat. Dissolve mustard in wine and mix in vinegar. Reheat mushrooms, add mustard mixture and cook on medium-high until liquid has reduced to thickness of heavy cream. Season with salt and pepper; remove from heat.
• Place flour in a shallow bowl, eggs in another bowl and bread crumbs in a third. Discard thyme sprigs from chicken. Dip chicken thighs, 1 at a time, lightly in flour, then egg, then crumbs to coat both sides. Set on a plate. Heat grapeseed oil in a large skillet, preferably cast iron. Sauté chicken cutlets on medium until golden brown, about 3 minutes per side in 2 shifts. Remove to a serving platter as they are done. Tent with foil to keep warm.
• Reheat mushrooms and add thyme leaves. Place some mushroom mixture on each cutlet along with a lemon wedge and serve.

CHICKEN CUTLETS WITH MUSHROOM SAUCE

Steps:

• Pound chicken to 1/4-in. thickness. Sprinkle both sides with salt and 1/4 teaspoon pepper. In a large nonstick skillet, cook chicken for 4-5 minutes on each side or until juices run clear., Meanwhile, in a saucepan, melt the butter over medium-low heat. Add the green onion and garlic; saute for 2 minutes. Add the mushrooms and cook until tender, about 2 minutes. Stir in the broth, tarragon and remaining pepper. Cook over medium heat until mushrooms are tender., In a small bowl, combine the cornstarch and wine or additional broth until smooth. Stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Serve sauce over chicken.

CHICKEN CUTLETS WITH MUSHROOMS AND PEARL ONIONS

Steps:

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

CHICKEN WITH PEARL ONION AND CREMINI MUSHROOM SAUCE

Steps:

• Sprinkle chicken breasts with 1/4 teaspoons of salt and 1/4 tsp of pepper and sauté chicken in 1 tablespoons olive oil until browned on both sides, about 5 minutes.
• Set chicken aside, and keep warm.
• Add remaining 1 tablespoons of olive oil to pan and cook onions and garlic 3 to 4 minutes until onions are brown.
• Add mushrooms and cook until softened, about 4 minutes.
• Add wine and cook until most of the liquid is absorbed.
• Add cream and return chicken breasts to pan.
• Cook, covered, over low heat, until chicken is cooked through, about 5 minutes.
• Stir in rosemary, remaining 1/4 teaspoons salt and remaining 1/4 teaspoons pepper.