- 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)
- 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. - 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. - 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. - Now add the white wine, cook briefly to reduce just a
little; then add the lemon juice and chicken broth. - 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. - 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