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Yield: Serves 4
serving size: 2 cutlets and about 3/4 cup mushroom mixture
4 (6-ounce) skinless, boneless chicken breast halves $$
1/2 teaspoon kosher salt, divided $
1/4 teaspoon freshly ground black pepper $
2 tablespoons all-purpose flour $
3 tablespoons olive oil, divided $
3/4 cup frozen pearl onions, thawed and drained
8 ounces quartered button mushrooms
2/3 cup brandy
1 cup unsalted chicken stock (such as Swanson) $
2 teaspoons cornstarch
1 tablespoon butter $
1 teaspoon fresh thyme leaves
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1st Keep
 DAPHNE
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