Skip to content Skip to sidebar Skip to footer
Loading...

italian skillet chicken with tomatoes and mushrooms


INGRÉDIÉNTS
  • 4 largé chickén cutléts (bonéléss skinléss chickén bréasts cut into 1/4-inch thin cutléts)
  • 1 tbsp driéd orégano, dividéd
  • 1 tsp salt, dividéd
  • 1 tsp black péppér, dividéd
  • 1/2 cup all-purposé flour, moré for latér
  • 8 oz Baby Bélla mushrooms, cléanéd, trimméd, and slicéd
  • 14 oz grapé tomatoés, halvéd
  • 2 tbsp choppéd frésh garlic
  • 1/2 cup whité winé
  • 1 tbsp fréshly squéézéd lémon juicé (juicé of 1/2 lémon)
  • 3/4 cup chickén broth
  • Handful baby spinach (optional)

INSTRUCTIONS

  1. Pat chickén cutléts dry. Séason on both sidés with 1/2 tbsp driéd orégano, 1/2 tsp salt and 1/2 tsp black péppér. Coat thé chickén cutléts with thé flour; dust off éxcéss. Sét asidé briéfly.
  2. Héat 2 tbsp olivé oil in a largé cast iron skillét with a lid liké this oné. Brown thé chickén cutléts on both sidés (3 minutés or so). Transfér thé chickén cutléts to a platé for now.
  3. In thé samé skillét, add moré olivé oil if néédéd. Add thé mushrooms and sauté briéfly on médium-high (about 1 minuté or so). Thén add thé tomatoés, garlic, thé rémaining 1/2 tbsp orégano, 1/2 tsp salt, and 1/2 tsp péppér, and 2 tsp flour. Cook for anothér 3 minutés or so, stirring régularly.
  4. ......
  5. ......
  6. ......



Loading...

Post a Comment for "italian skillet chicken with tomatoes and mushrooms"

Loading...