Brandy Spiked Chicken Tenders with Mushroom and Pearl Onions brings a comforting delicious one pan meal to your table in just 30 minutes! Serve 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 1-2/3 cups broth).

These chicken tenders and pearl onions turned out to be an amazing meal! After Grumpy finished his dinner, his comment was “dinner was really good.” He really only comments on something being good if he really liked it!  I was skeptical if he would like it because he’s not a huge onion fan.  Winner, winner chicken dinner!

Chicken Tenders with Mushroom and Pearl Onions
Author: slightly adapted from Cooking Light
Prep time:
Cook time:
Total time:
Serves: 4 servings
  • Brandy spiked and low carb! Can you get any better than this? 🙂
  • Ingredients
  • 8 chicken tenderloins
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 tablespoon flour
  • 2 tablespoons olive oil
  • 8 ounces baby portobello mushrooms, quartered
  • 2/3 cup brandy
  • 6 oz bag pearl onions
  • 1 cup chicken stock
  • 2 teaspoons cornstarch
  • 1 teaspoon fresh thyme leaves
  1. To prepare onions: Place whole onion in boiling water. Boil for 3 minutes. Remove, drain and cool down with cold water. To easily remove the onion from the skin, slice the root end and squeeze the onion from the top. The onion will pop right out!
  2. Heat a large skillet over medium-high heat. Mix salt and pepper with 1 tablespoon flour and lightly dredge each chicken tender with flour.
  3. Add 1 tablespoon oil to the pan and swirl to coat. Add cutlets and cook 2 minutes each side (mine took more than 2 minutes) or until no longer pink. Remove from pan and keep warm.
  4. Add the 2nd tablespoon of oil to skillet. Add pearl onions and mushrooms and cook for 3 minutes, stirring occasionally. Remove from pan and set aside.
  5. Gradually add Brandy to pan and simmer 3 minutes until reduced.
  6. Combine cornstarch and chicken broth. Add to brandy and bring to a low boil. Cook until thickened.
  7. Add chicken tenders and mushrooms and onions. Serve.
1 serving = 2 cutlets and 3/4 cup mushroom mixture


Chicken Tenders with Mushroom and Pearl Onions