Skillet Italian Chicken
 
 
Author:
Recipe type: Dinner/main
Ingredients
  • 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
  1. 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
  2. Heat apprx 2 Tbs olive oil in a large skillet. Brown the chicken cutlets on both sides and transfer to a plate.
  3. 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
  4. Add in white wine and cook briefly to reduce, add in lemon juice and chicken broth. Bring to a boil.
  5. 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.
  6. Serve over your favorite pasta with a side of crusty bread.
Recipe by The Gingham Apron at https://www.theginghamapron.com/skillet-italian-chicken/