Brandy Chicken with Mushroom and Pearl Onions
Savor the rich flavors of tender chicken cooked in a velvety brandy sauce with earthy mushrooms and caramelized pearl onions. This easy yet refined dish is perfect for both special occasions and cozy dinners at home.
Servings 4
Calories 321kcal
Ingredients
- 1 pound chicken tenderloins
- 2 tablespoons all purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil , divided
- 8 ounces baby portobello mushrooms , cleaned and quartered
- ⅔ cup brandy
- 6 ounces fresh pearl onions , cooked according to package instructions
- 1 cup chicken broth
- 2 teaspoons cornstarch
- 1 teaspoon fresh thyme leaves (optional)
Instructions
- Place the flour, salt, and pepper in a large bowl with the chicken tenders and toss to coat chicken with seasoned flour.
- 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.
- Gradually add the brandy to the mushroom and onion mixture, 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 mushroom 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: 321kcal | Carbohydrates: 8g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 645mg | Potassium: 741mg | Fiber: 2g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1mg
