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
- 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.
- 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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