Italian Skillet Chicken with Tomatoes and Mushrooms

on


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
  • Extra Virgin Olive Oil
  • 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.
  3.  Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a plate for now.
  4. 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.
  5. Now add the white wine, cook briefly to reduce just a little; then add the lemon juice and chicken broth.
  6. 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.
  7. 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!
My notes:
- I don't know how on earth they called this an easy 30 minutes or less recipe. It probably took me about an hour. But it was delicious. I would make it again.
- I used Sherry instead of white wine because that is what I had. I think that it worked.
- I would use less pepper but more oregano
- My cast iron skillet wasn't big enough so I ended up transferring it to a bigger dish with a lid

This recipe was originally taken from: https://www.themediterraneandish.com/italian-skillet-chicken-tomatoes-mushrooms/

Comments

Post a Comment