Elegant Chicken Cutlets with Brandy Mushrooms and Pearl Onions

4(6-oz.) skinless, boneless chicken breast halves
Kosher salt, black pepper
2 T. flour
olive oil
¾ c. frozen pearl onions, thawed and drained
8 oz. quartered button mushrooms
2/3 c. brandy
1 c. chicken stock
1 T. cornstarch
1 T. butter
1 T. fresh thyme leaves
1. Cut chicken breasts in half horizontally to form 8 cutlets.
2. Season chicken with salt and pepper.
3. Place flour in shallow dish, dredge chicken in flour, shake-off excess.
4. Heat large skillet over medium heat and drizzle enough olive oil to cover the bottom. Swirl to coat pan.
5. Add 4 cutlets at a time and cook 2-3 minutes per side or until done. Remove chicken and keep warm. Do a second batch, add more olive oil if needed. Set chicken aside.
6. Add more olive oil to pan, swirl to coat.
7. Add onions and mushrooms. Saute 3-5 minutes or until browned.
8. Remove pan from heat.
9. Carefully add brandy to pan, return to medium-high heat and bring to a boil.
10. Cool until liquid almost evaporates.
11. Combine stock and cornstarch, stirring with whisk until smooth.
12. Add stock to pan, stirring with whisk, cook another 2-3 minutes, stirring occasionally.
13. Return chicken to pan, cook 1 minute or until warm.
14. Remove from heat, stir in butter, a little salt and thyme. Taste for seasoning.