Italian Skillet Chicken with Tomatoes and Mushrooms #dinner #meals

Simple, flavor-pressed skillet chicken supper w/an Italian bend! Chicken cutlets cooked in a white wine sauce w/garlic, tomatoes, mushrooms! 30 mins or less.

Boneless, skinless chicken bosoms are a staple thing in many family units. At the point when arranged into more slender 1/4-inch cutlets they are considerably simpler to cook. The manners in which you can spruce up chicken bosoms are interminable. The present is a straightforward and brilliant Italian-style skillet chicken formula with tomatoes and mushrooms.

This is an exceptionally straightforward skillet chicken formula that meets up in under 30 minutes. You can't beat that! My principle objective with this skillet chicken formula was to shield the chicken cutlets from drying out. In the first place, I cooked the chicken rapidly in a little olive oil. At that point, to complete the process of cooking, I included the chicken go into the skillet with a white wine-based sauce alongside sauteed mushrooms, tomatoes, and garlic! I hurled a bunch of new infant spinach toward the conclusion to complete the dish.

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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
• Private Reserve 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 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!

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