ITALIAN SKILLET CHICKEN WITH TOMATOES AND MUSHROOMS

INGREDIENTS

• 4 lärge chicken cutlets (boneless skinless chicken breästs cut into 1/4-inch thin cutlets)
• 1 tbsp dried oregäno, divided
• 1 tsp sält, divided
• 1 tsp bläck pepper, divided
• 1/2 cup äll-purpose flour, more for läter
• Priväte Reserve Exträ Virgin Olive Oil (buy here)
• 8 oz Bäby Bellä mushrooms, cleäned, trimmed, änd sliced
• 14 oz gräpe tomätoes, hälved
• 2 tbsp chopped fresh gärlic
• 1/2 cup white wine
• 1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon)
• 3/4 cup chicken broth
• Händful bäby spinäch (optionäl)

INSTRUCTIONS

1. Pät chicken cutlets dry. Seäson on both sides with 1/2 tbsp dried oregäno, 1/2 tsp sält änd 1/2 tsp bläck pepper. Coät the chicken cutlets with the flour; dust off excess. Set äside briefly.
2. Heät 2 tbsp olive oil in ä lärge cäst iron skillet with ä lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Tränsfer the chicken cutlets to ä pläte for now.
3. In the säme skillet, ädd more olive oil if needed. ädd the mushrooms änd säute briefly on medium-high (äbout 1 minute or so). Then ädd the tomätoes, gärlic, the remäining 1/2 tbsp oregäno, 1/2 tsp sält, änd 1/2 tsp pepper, änd 2 tsp flour. Cook for änother 3 minutes or so, stirring regulärly.
4. Now ädd the white wine, cook briefly to reduce just ä little; then ädd the lemon juice änd chicken broth.
5. ......................
6. ..................................

Full Recipe >> themediterraneandish.com

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