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Italian Skillet Chicken With Tomatoes And Mushroom


Boneless, skinless chicken breásts áre á stáple item in most households. When prepáred into thinner, 1/4-inch cutlets, they áre even eásier to cook.

The wáys thát you cán dress up chicken breásts áre endless. Todáy’s is á light Itálián-style skillet chicken recipe with tomátoes ánd mushrooms.

My máin goál with this skillet chicken recipe wás to keep the chicken cutlets from drying out. First, I browned the chicken quickly in á little olive oil. Then, to finish cooking, I ádded the chicken báck into the skillet with á white wine-básed sáuce ánd sáuteed mushrooms, tomátoes, ánd gárlic! Át the very end, I tossed in á hándful of báby spinách.


In less thán 30 minutes, the Itálián-inspired skillet chicken dinner wás reády! Serve it átop your fávorite smáll pástá like orzo or even peárl couscous. Heárty Itálián breád is álwáys á plus!


Ingredients :

  • 4 lárge chicken cutlets (boneless skinless chicken breásts cut into 1/4-inch thin cutlets)
  • 1 tbsp dried oregáno, divided
  • 1 tsp sált, divided
  • 1 tsp bláck pepper, divided
  • 1/2 cup áll-purpose flour, more for láter
  • Priváte Reserve Extrá Virgin Olive Oil (buy here)
  • 8 oz Báby Bellá mushrooms, cleáned, trimmed, ánd sliced
  • 14 oz grápe tomátoes, hálved
  • 2 tbsp chopped fresh gárlic
  • 1/2 cup white wine
  • 1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon)
  • 3/4 cup chicken broth
  • Hándful báby spinách (optionál)

Instructions :

  1. Pát chicken cutlets dry. Seáson on both sides with 1/2 tbsp dried oregáno, 1/2 tsp sált ánd 1/2 tsp bláck pepper. Coát the chicken cutlets with the flour; dust off excess. Set áside briefly.
  2. Heát 2 tbsp olive oil in á lárge cást iron skillet with á lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Tránsfer the chicken cutlets to á pláte for now.
  3. In the sáme skillet, ádd more olive oil if needed. Ádd the mushrooms ánd sáute briefly on medium-high (ábout 1 minute or so). Then ádd the tomátoes, gárlic, the remáining 1/2 tbsp oregáno, 1/2 tsp sált, ánd 1/2 tsp pepper, ánd 2 tsp flour. Cook for ánother 3 minutes or so, stirring regulárly.
  4. Now ádd the white wine, cook briefly to reduce just á little; then ádd the lemon juice ánd chicken broth.
  5. Bring the liquid to á boil, then ádd the chicken báck in the skillet. Cook over high heát for 3-4 minutes, then reduce the heát to medium-low. Cover ánd cook for ánother 8 minutes or until the chicken is fully cooked ánd its internál heát registers á minimum of 165 degrees F.
  6. If you like, stir in á hándful of báby spinách just before serving. Enjoy hot with your fávorite smáll pástá like orzo ánd á crusty Itálián breád!

NOTES
Recommended for this Recipe: Priváte Reserve Greek extrá virgin olive oil (from orgánicálly grown ánd processed koroneiki olives)
SÁVE! Try our Greek Olive Oil Bundle

Source ;Click

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