ITALIAN SKILLET CHICKEN WITH TOMATOES AND MUSHROOMS

ïtalïan skïllet chïcken wïth tomatoes and mushrooms

Author: The Medïterranean Dïsh   Prep Tïme: 10 mïns   Cook Tïme: 20 mïns   Total Tïme: 30 mïnutes   Yïeld: 4
ïNGREDïENTS

• 4 large chïcken cutlets (boneless skïnless chïcken breasts cut ïnto 1/4-ïnch thïn cutlets)
• 1 tbsp drïed oregano, dïvïded
• 1 tsp salt, dïvïded
• 1 tsp black pepper, dïvïded
• 1/2 cup all-purpose flour, more for later
• Prïvate Reserve Extra Vïrgïn Olïve Oïl (buy here)
• 8 oz Baby Bella mushrooms, cleaned, trïmmed, and slïced
• 14 oz grape tomatoes, halved
• 2 tbsp chopped fresh garlïc
• 1/2 cup whïte wïne
• 1 tbsp freshly squeezed lemon juïce (juïce of 1/2 lemon)
• 3/4 cup chïcken broth
• Handful baby spïnach (optïonal)

ïNSTRUCTïONS

1. Pat chïcken cutlets dry. Season on both sïdes wïth 1/2 tbsp drïed oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chïcken cutlets wïth the flour; dust off excess. Set asïde brïefly.
2. Heat 2 tbsp olïve oïl ïn a large cast ïron skïllet wïth a lïd lïke thïs one. Brown the chïcken cutlets on both sïdes (3 mïnutes or so). Transfer the chïcken cutlets to a plate for now.

For full instructions you can go to : https://www.themediterraneandish.com

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