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!
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!
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!
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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Chicken with Mushroom and Pearl Onions
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!
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
Tried this recipe?Let us know how it was!
Patty
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!
fromcalculustocupcakes
This sounds delicious. Thanks for sharing on Foodie Friends Friday.
Life Tastes Good
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!!
HeiLin (Heidy McCallum)
Fantastic recipe---a must try!
Pam
This dish makes me happy, all my favorites in one pan. Beautiful
Michele @ Flavor Mosaic
This looks and sounds wonderful! Thanks for sharing!