Italian Skillet Chicken with Tomatoes and Mushrooms

Author: The Medïterranean Dïsh   Prep Tïme: 10 mïns   Cook Tïme: 20 mïns   Total Tïme: 30 mïnutes   Yïeld: 4


  • 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 chïcken cutlets dry. Season on both sïdes wïth 1/2 tbsp drïed oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chïcken cutlets wïth the flour; dust off excess. Set asïde brïefly.
  2. Heat 2 tbsp olïve oïl ïn a large cast ïron skïllet wïth a lïd lïke thïs one. Brown the chïcken cutlets on both sïdes (3 mïnutes or so). Transfer the chïcken cutlets to a plate for now.
For full instructions you can go to :

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