italian skillet chicken with tomatoes and mushrooms

iklan 336x280 atas

336x280 tengah

300x600

• 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)

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!

This Recipe adapted from >>>> Click Here

336x280