Chicken Cutlets with Mushrooms and Pearl Onions

INGREDIENTS

skinless, boneless chicken breast halves

1/2 tsp

kosher salt, divided

1/4 tsp

freshly ground black pepper

2 tbsp

all-purpose flour

3 tbsp

olive oil, divided

3/4 cup

frozen pearl onions, thawed and drained

8 oz

quartered button mushrooms

2/3 cup

brandy

1 cup

unsalted chicken stock (such as Swanson)

2 tsp

cornstarch

1 tbsp

butter

1 tsp

fresh thyme leaves