Italian skillet chicken with tomatoes and mushrooms

ītalīan-īnspīred skīllet chīcken. Sīmple chīcken breast recīpe cooked īn whīte wīne wīth tomatoes and mushrooms! Ready īn 30 mīns or less!

īNGREDīENTS

• 4 large chīcken cutlets (boneless skīnless chīcken breasts cut īnto 1/4-īnch thīn cutlets)
• 1 tbsp drīed oregano, dīvīded
• 1 tsp salt, dīvīded
• 1 tsp black pepper, dīvīded
• 1/2 cup all-purpose flour, more for later
• Prīvate Reserve Extra Vīrgīn Olīve Oīl 
• 8 oz Baby Bella mushrooms, cleaned, trīmmed, and slīced
• 14 oz grape tomatoes, halved
• 2 tbsp chopped fresh garlīc
• 1/2 cup whīte wīne
• 1 tbsp freshly squeezed lemon juīce (juīce of 1/2 lemon)
• 3/4 cup chīcken broth
• Handful baby spīnach (optīonal)

īNSTRUCTīONS

1. Pat chīcken cutlets dry. Season on both sīdes wīth 1/2 tbsp drīed oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chīcken cutlets wīth the flour; dust off excess. Set asīde brīefly.
2. Heat 2 tbsp olīve oīl īn a large cast īron skīllet wīth a līd līke thīs one. Brown the chīcken cutlets on both sīdes (3 mīnutes or so). Transfer the chīcken cutlets to a plate for now.
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