Linda Getz is a dear sailing friend of mine. She and her husband Mark invited Dave and me to stay with them at their condo on Big Boulder Lake in Pennsylvania. Linda’s Chicken Cutlets with Mushrooms and Pearl Onions was our dinner one night, and it was delicious. She had found this recipe in Cooking Light a few years ago. The cutlets are an easy but elegant supper and the sauce tasty due in part to the wine. After we came home from that trip, she told me that the cutlets also make excellent leftovers. But don’t be surprised if these are eaten up the first go around
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.
Ingredients
Directions
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.