ITALIAN SKILLET CHICKEN WITH TOMATOES AND MUSHROOMS

ITALIAN SKILLET CHICKEN WITH TOMATOES AND MUSHROOMS

DESCRIPTION

Easy, flavor-packed skillet chicken dinner w/ an Italian twist! Chicken cutlets cooked in a white wine sauce w/ garlic, tomatoes, mushrooms! 30 mins or less.

INGREDIENTS

·      4 large chicken cutlets (boneless skinless chicken breasts cut into 1/4-inch thin cutlets)

·      1 tbsp dried oregano, divided

·      1 tsp salt, divided

·      1 tsp black pepper, divided

·      1/2 cup all-purpose flour, more for later

·      Private Reserve Extra Virgin Olive Oil (buy here)

·      8 oz Baby Bella mushrooms, cleaned, trimmed, and sliced

·      14 oz grape tomatoes, halved

·      2 tbsp chopped fresh garlic

·      1/2 cup white wine

·      1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon)

·      3/4 cup chicken broth

·      Handful baby spinach (optional)

INSTRUCTIONS

1.  Pat chicken cutlets dry. Season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly.

2.  Heat 2 tbsp olive oil in a large cast iron skillet with a lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a plate for now.

3.  In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high (about 1 minute or so). Then add the tomatoes, garlic, the remaining 1/2 tbsp oregano, 1/2 tsp salt, and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly.

4.  …………………………………

5.  ……………………………………………

Full instructions:Click here

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