OK, you all know I love to mess with recipes and then foist them off, I mean share them with all of you. But there are just those evenings when I really don’t want to think, much less be inventive. I just want to cook something that’s new and easy to prepare. That’s the reason I subscribe to Cooking Light. I know I can almost always find several recipes in each issue that I know, just by looking at the list of ingredients, are going to be delicious and right up my alley. I guess if truth be known, I have a relatively narrow scope on the food I cook. I’m not usually prone to use exotic ingredients (except I must confess some of the stew recipes I’m working on include some new and exciting herbs and spices). And frankly there are even some veggies available on the market today that I have no desire to even try, much less incorporate into my recipes. (Dandelion greens (I hate dandelions), salsify and kohlrabi quickly come to mind.) And because I’m getting older and more aware of what I put in my mouth, I now tend to cook with less beef and pork and more fish, chicken and veggies (“normal” veggies that is).
So as I was perusing the latest issue of Cooking Light one afternoon, I came upon this recipe for chicken breasts. I had all the ingredients on hand (well actually I had to steal the pearl onions out of a frozen package of petite peas and pearl onions I had in my freezer), but everything else was in its original and pristine form. So I decided to put my brain on cruise control, cook dinner while enjoying one of Mr. C’s fabulous martinis, and prepare this new recipe, courtesy of Cooking Light, as written!
And truly, I wish I could say I stayed with my original plan. But it is almost impossible for me to leave a recipe alone! But I didn’t change much. I just used half the chicken called for, a few less onions and mushrooms, but prepared the amount of sauce as written. (I love sauce more than life itself, I swear!)
So for all of you out there who love a simple but glorious chicken cutlet, this is the recipe for you. It’s quick and easy to prepare and the delicate sauce is simply delicious.
We enjoyed this dish with simple boiled red potatoes and buttered petite peas. (Well we had to have the peas, didn’t we? After all, I had stolen their buddies (those darling little pearl onions), so I felt almost obliged to use the peas too! Actually, they were the ideal veggie to serve with the chicken. I love it when inspiration comes from the simplest of tasks – like stealing pearl onions from a package of peas. Who’d have guessed?)
- 2 boneless skinless chicken breasts
- kosher salt
- freshly ground black pepper
- 3 T. flour
- 2 T. olive oil, divided
- ½ c. frozen pearl onions, thawed and drained
- 8 button mushrooms, quartered
- 2/3 c. brandy
- 1 c. chicken stock
- 2 tsp. cornstarch
- 1 T. butter
- 1 tsp. fresh thyme leaves
Cut each chicken breast into three pieces. First cut off the thinner end. Then slice the thicker end in half horizontally. Between the 2 breasts you will come out with 6 fairly same size pieces. (I’ve always loved math!) Dry off the chicken pieces with paper towels and sprinkle lightly with salt and pepper. Place the flour in a bag, add the chicken pieces and shake it up baby! When the chicken pieces are evenly coated, place them in a medium sized frying pan that has been heated and the bottom coated with one tablespoon of the olive oil. Add the chicken pieces and cook for about 2 minutes on each side or until light brown and done. Do not overcook. Remove to a plate. Tent the chicken with aluminum foil to help retain heat. Add the remaining 1 tablespoon oil to the pan and add the pearl onions and mushrooms; season lightly with salt and pepper and sauté until browned, about 6 minutes. Remove pan from heat. Add the brandy to pan and bring mixture to a boil. (Helps if you remember to turn the heat back on under the pan.) Cook until liquid mostly evaporated. Whisk together the chicken stock and cornstarch and add to the pan. Stir until sauce is thick and hot. Remove from heat and whisk in the butter and fresh thyme. Adjust seasoning. Add the chicken and serve immediately.