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Italian Skillet Chicken With Tomatoes And Mushrooms

67/100 by 96 users
Italian Skillet Chicken With Tomatoes And Mushrooms

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. Now add the white wine cook briefly to reduce just a little; then add the lemon juice and chicken broth.
  5. Bring the liquid to a boil then add the chicken back in the skillet. Cook over high heat for 3-4 minutes then reduce the heat to medium-low. Cover and cook for another 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 165 degrees F.
  6. If you like stir in a handful of baby spinach just before serving. Enjoy hot with your favorite small pasta like orzo and a crusty Italian bread!

Base Recipe adapted from this SITE

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