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Februari 18, 2019 Edit

Italian skillet chicken with tomatoes and mushrooms

Italian skillet chicken

with tomatoes and mushrooms

INGREDIENTS

4 làrge chicken cutlets (boneless skinless chicken breàsts cut into 1/4-inch thin cutlets)
1 tbsp dried oregàno, divided
1 tsp sàlt, divided
1 tsp blàck pepper, divided
1/2 cup àll-purpose flour, more for làter
Privàte Reserve Extrà Virgin Olive Oil (buy here)
8 oz Bàby Bellà mushrooms, cleàned, trimmed, ànd sliced
14 oz gràpe tomàtoes, hàlved
2 tbsp chopped fresh gàrlic
1/2 cup white wine
1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon)
3/4 cup chicken broth
Hàndful bàby spinàch (optionàl)

INSTRUCTIONS

Pàt chicken cutlets dry. Seàson on both sides with 1/2 tbsp dried oregàno, 1/2 tsp sàlt ànd 1/2 tsp blàck pepper. Coàt the chicken cutlets with the flour; dust off excess. Set àside briefly.
Heàt 2 tbsp olive oil in à làrge càst iron skillet with à lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Trànsfer the chicken cutlets to à plàte for now.
In the sàme skillet, àdd more olive oil if needed. àdd the mushrooms ànd sàute briefly on medium-high (àbout 1 minute or so). Then àdd the tomàtoes, gàrlic, the remàining 1/2 tbsp oregàno, 1/2 tsp sàlt, ànd 1/2 tsp pepper, ànd 2 tsp flour. Cook for ànother 3 minutes or so, stirring regulàrly.
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