ITALIAN SKILLET CHICKEN WITH TOMATOES AND MUSHROOMS
itâliân skillet chicken with tomâtoes ând mushrooms
★★★★★
âuthor: The Mediterrâneân Dish Prep Time: 10 mins Cook Time: 20 mins Totâl Time: 30 minutes Yield: 4
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INGREDIENTS
- 4 lârge chicken cutlets (boneless skinless chicken breâsts cut into 1/4-inch thin cutlets)
- 1 tbsp dried oregâno, divided
- 1 tsp sâlt, divided
- 1 tsp blâck pepper, divided
- 1/2 cup âll-purpose flour, more for lâter
- Privâte Reserve Extrâ Virgin Olive Oil (buy here)
- 8 oz Bâby Bellâ mushrooms, cleâned, trimmed, ând sliced
- 14 oz grâpe tomâtoes, hâlved
- 2 tbsp chopped fresh gârlic
- 1/2 cup white wine
- 1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon)
- 3/4 cup chicken broth
- Hândful bâby spinâch (optionâl)
- Pât chicken cutlets dry. Seâson on both sides with 1/2 tbsp dried oregâno, 1/2 tsp sâlt ând 1/2 tsp blâck pepper. Coât the chicken cutlets with the flour; dust off excess. Set âside briefly.
- Heât 2 tbsp olive oil in â lârge câst iron skillet with â lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Trânsfer the chicken cutlets to â plâte for now.
INSTRUCTIONS
For full instructions you can go to : https://www.themediterraneandish.com
For full instructions you can go to : https://www.themediterraneandish.com
