2 large skinless boneless chicken breasts (cut into ¼ cutlets to make 4 cutlets)
1 tsp salt, divided
1 tsp pepper, divided
1 Tbs dried oregano, divided
½ cup of flour
8 oz Baby bella mushrooms, cleaned and sliced
12 oz cherry tomatoes, halved
3 Tbs chopped fresh garlic
½ cup white cooking wine
1 Tbs lemon juice
¾ cup chicken broth
olive oil
Instructions
Pat dry chicken cutlets and season both sides with a combination of half the pepper, salt and oregano. Coat cutlets with flour and remove excess
Heat apprx 2 Tbs olive oil in a large skillet. Brown the chicken cutlets on both sides and transfer to a plate.
In same skillet, add additional olive oil if needed and add in mushrooms. Sautee on medium-high for apprx 1-2 minutes and then add in halved tomatoes, garlic and remaining salt, pepper and oregano) Cook until heated through and warm, approx. 2-3 minutes
Add in white wine and cook briefly to reduce, add in lemon juice and chicken broth. Bring to a boil.
Add chicken cutlets into boiling liquid. Cover and cook on high heat for 3-4 minutes. Reduce heat and cook an additional 8-10 minutes until chicken is thoroughly cooked at minimum internal temperature of 165 degrees.
Serve over your favorite pasta with a side of crusty bread.
Recipe by The Gingham Apron at https://www.theginghamapron.com/skillet-italian-chicken/