Italian-Style Skillet Chicken with Tomatoes and Mushrooms

INGREDIENTS

• 4 large chicken cutlets, boneless skinless chicken breasts cut into ¼-inch thin cutlets
• 1 tablespoon dried oregano, divided
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• ½ cup all-purpose flour, more for later
• Extra Virgin Olive Oil,
• 8 oz Baby Bella or white mushrooms, cleaned, trimmed, and sliced
• 14 oz grape tomatoes, halved
• 2 tablespoon chopped fresh garlic
• ½ cup white wine
• 1 tablespoon freshly squeezed lemon juice, juice of ½ lemon
• ¾ cup chicken broth
• Handful baby spinach, optional

METHOD

• Pat chicken cutlets dry. Season on both sides with ½ tablespoon dried oregano, ½ teaspoon salt and ½ teaspoon black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly.
• Heat 2 tablespoon 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. 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 ½ tablespoon oregano, ½ teaspoon salt, and ½ teaspoon pepper, and 2 teaspoon flour. Cook for another 3 minutes or so, stirring regularly.
• Now add the white wine, cook briefly to reduce just a little; then add the lemon juice and chicken broth.
• Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat briefly (about 3 minutes), then reduce the heat to medium-low. Cover and cook for another 7 to 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 165 degrees F.
• 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!