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    Home » Main Dish

    Chicken with Mushrooms and Pearl Onions

    Published: Mar 12, 2014 Last updated: Jan 2, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Spiked with brandy, low carb and low fat chicken meal made with chicken tenders, mushrooms, and pearl onions that is ready in just 30 minutes!
    Jump to Recipe

    Chicken with Mushrooms and Pearl Onions is a brandy spiked, comforting and delicious one dish meal to your table in just 30 minutes! Serve it with a side salad or your favorite vegetable for a complete low-carb dinner!

     
    Chicken Tenders with Mushroom and Pearl Onions
     
    I had never cooked with pearl onions before but in the most recent issue of Cooking Light Magazine, there was a recipe for Chicken with Mushrooms and Pearl Onions and I knew as soon as I saw it I had to try the recipe.  I went on the search for pearl onions.  
     
    The recipe called for fresh, but I looked for fresh or frozen.  I couldn't find them. Then, lo and behold I hear from my Frieda's Specialty Produce contact and she was wondering if I would like anything from a list of choice she sent me.  Pearl Onions was one of the items on the list!
     
    Chicken Tenders with Mushroom and Pearl Onions
     
    I am so happy I chose these onions and had the experience of using them fresh because it gave me the experience of how you prep them.  These little onions come skin and all and you actually boil them with the skin on them before using them in your recipe! You pop them right out of the skin by slicing the root off and squeeze the onion right out!
     
    The gravy has some really good stuff in it.  Brandy!  I realized I loved Brandy after making tiramisu.  Even just the smell of it makes me smile 🙂  If you don't have Brandy or don't use alcohol in your cooking, you can substitute chicken broth in place of the brandy (making it 1-⅔ cups broth).

    These chicken tenders and pearl onions turned out to be an amazing meal! 

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    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    Chicken with Mushroom and Pearl Onions

    Shelby Law Ruttan
    Spiked with brandy, low carb and low fat chicken meal made with chicken tenders, mushrooms, and pearl onions that is ready in just 30 minutes!
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Dish
    Cuisine American
    Servings 4
    Calories 321 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 1 pound chicken tenderloins
    • ½ teaspoon salt
    • 2 tablespoons olive oil , divided
    • ¼ teaspoon ground black pepper
    • 8 ounces baby portobello mushrooms , cleaned and quartered
    • ⅔ cup brandy
    • 6 ounces pearl onions
    • 1 cup chicken broth
    • 2 teaspoons cornstarch
    • 1 teaspoon fresh thyme leaves (optional)

    Instructions
     

    TO PREPARE THE ONIONS:

    • In a large saucepan over medium high heat, bring 4 cups of water to a boil. Add the onions to the water and boil for 3 minutes.
    • Drain the water from the onions and cover immediately with cold water. Remove the skin from the onions by slicing the root end, then squeeze the onion from the top. Set aside.

    FOR THE CHICKEN TENDERS

    • Place the flour, salt, and pepper in a ziploc bag and shake lightly to combine. Add the chicken tenders to the flour mixture and shake to coat.
    • Heat 1 tablespoon of the olive oil a large skillet over medium high heat until hot. Add the chicken tenders and cook for 2 minutes on each side, or until no longer pink. Transfer the cooked chicken to a plate and set aside.
    • Add the remaining olive oil to the hot skillet. Add the pearl onions and mushrooms. Cook, stirring occasionally, for 3 minutes, until the mushrooms begun to release their water.

    FOR THE BROTH

    • Gradually add the brandy to the pan, bring to a boil, and simmer for 3 minutes until reduced.
    • In a 1 cup measure, combine the cornstarch and the chicken broth. Add to the vegetable mixture in the skillet and bring to a boil. Reduce heat and simmer for 3 minutes, or until sauce has thickened.
    • Return the chicken tenders to the broth mixture and cook for 1 minute, until tenders are warmed through.
    • Garnish with thyme leaves (if using)

    Nutrition

    Calories: 321kcalCarbohydrates: 8gProtein: 26gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 73mgSodium: 645mgPotassium: 741mgFiber: 2gSugar: 3gVitamin A: 60IUVitamin C: 9mgCalcium: 24mgIron: 1mg
    Keyword chicken with mushrooms, chicken with mushrooms and pearl onions
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Patty

      September 03, 2016 at 4:19 pm

      I already know that if Brandy is not used in this recipe, you will be missing an extremely vital flavor that takes your mouth to an entirely different level. Use the Brady and chicken stock, don't forget a Tablespoon or two of cream at the end!

      Reply
    2. fromcalculustocupcakes

      March 17, 2014 at 3:14 am

      This sounds delicious. Thanks for sharing on Foodie Friends Friday.

      Reply
    3. Life Tastes Good

      March 16, 2014 at 1:23 am

      OMG!! This sounds delicious and your photo is gorgeous!! I am collecting low carb recipes, so this one is going right to the top of the list!! Thanks!! stumbled!!

      Reply
    4. HeiLin (Heidy McCallum)

      March 13, 2014 at 6:39 am

      Fantastic recipe---a must try!

      Reply
    5. Pam

      March 12, 2014 at 11:46 pm

      This dish makes me happy, all my favorites in one pan. Beautiful

      Reply
    6. Michele @ Flavor Mosaic

      March 12, 2014 at 11:20 pm

      This looks and sounds wonderful! Thanks for sharing!

      Reply

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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