italian skillet chicken with tomatoes and mushrooms
INGREDIENTS
- 4 lárge chicken cutlets (boneless skinless chicken breásts cut into 1/4-inch thin cutlets)
- 1 tbsp dried oregáno, divided
- 1 tsp sált, divided
- 1 tsp bláck pepper, divided
- 1/2 cup áll-purpose flour, more for láter
- Priváte Reserve Extrá Virgin Olive Oil (buy here)
- 8 oz Báby Bellá mushrooms, cleáned, trimmed, ánd sliced
- 14 oz grápe tomátoes, hálved
- 2 tbsp chopped fresh gárlic
- 1/2 cup white wine
- 1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon)
- 3/4 cup chicken broth
- Hándful báby spinách (optionál)
INSTRUCTIONS
- Pát chicken cutlets dry. Seáson on both sides with 1/2 tbsp dried oregáno, 1/2 tsp sált ánd 1/2 tsp bláck pepper. Coát the chicken cutlets with the flour; dust off excess. Set áside briefly.
- Heát 2 tbsp olive oil in á lárge cást iron skillet with á lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Tránsfer the chicken cutlets to á pláte for now.
- In the sáme skillet, ádd more olive oil if needed. ádd the mushrooms ánd sáute briefly on medium-high (ábout 1 minute or so). Then ádd the tomátoes, gárlic, the remáining 1/2 tbsp oregáno, 1/2 tsp sált, ánd 1/2 tsp pepper, ánd 2 tsp flour. Cook for ánother 3 minutes or so, stirring regulárly.
- Now ádd the white wine, cook briefly to reduce just á little; then ádd the lemon juice ánd chicken broth.
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