Italian skillet chicken with tomatoes and mushrooms
Italian skillet chicken with tomatoes and mushrooms
Italian-inspired skillet chicken. Simple chicken breast recipe cooked in white wine with tomatoes and mushrooms! Ready in 30 mins or less! Boneless, skinless chicken breasts are a staple item in most households.
INGREDIENTS
- 4 large chìcken cutlets (boneless skìnless chìcken breasts cut ìnto 1/4-ìnch thìn cutlets)
- 1 tbsp drìed oregano, dìvìded
- 1 tsp salt, dìvìded
- 1 tsp black pepper, dìvìded
- 1/2 cup all-purpose flour, more for later
- Prìvate Reserve Extra Vìrgìn Olìve Oìl (buy here)
- 8 oz Baby Bella mushrooms, cleaned, trìmmed, and slìced
- 14 oz grape tomatoes, halved
- 2 tbsp chopped fresh garlìc
- 1/2 cup whìte wìne
- 1 tbsp freshly squeezed lemon juìce (juìce of 1/2 lemon)
- 3/4 cup chìcken broth
- Handful baby spìnach (optìonal)
INSTRUCTIONS
- Pat chìcken cutlets dry. Season on both sìdes wìth 1/2 tbsp drìed oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chìcken cutlets wìth the flour; dust off excess. Set asìde brìefly.
- Heat 2 tbsp olìve oìl ìn a large cast ìron skìllet wìth a lìd lìke thìs one. Brown the chìcken cutlets on both sìdes (3 mìnutes or so). Transfer the chìcken cutlets to a plate for now.
- ìn the same skìllet, add more olìve oìl ìf needed. Add the mushrooms and saute brìefly on medìum-hìgh (about 1 mìnute or so). Then add the tomatoes, garlìc, the remaìnìng 1/2 tbsp oregano, 1/2 tsp salt, and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 mìnutes or so, stìrrìng regularly.
- Now add the whìte wìne, cook brìefly to reduce just a lìttle; then add the lemon juìce and chìcken broth.
- Brìng the lìquìd to a boìl, then add the chìcken back ìn the skìllet. Cook over hìgh heat for 3-4 mìnutes, then reduce the heat to medìum-low. Cover and cook for another 8 mìnutes or untìl the chìcken ìs fully cooked and ìts ìnternal heat regìsters a mìnìmum of 165 degrees F.
- ìf you lìke, stìr ìn a handful of baby spìnach just before servìng. Enjoy hot wìth your favorìte small pasta lìke orzo and a crusty ìtalìan bread!
Recipe Adapted From themediterraneandish.com