Italian Skillet Chicken with Tomatoes and Mushrooms

It's quick and flavorful with easy to find ingredients. The chicken was cooked well but still juicy, and the sauce and vegetables made it a complete meal. The most prominent tastes were the white wine and the grape tomatoes, but not by much.

Nothing was too overpowering, and I was able to taste the chicken, garlic, mushrooms, and spinach too. All the ingredients meshed very well together, and my husband and I both enjoyed this dish.

Ingredients:

• Juice of one half lemon
• ¾ cup chicken broth
• Handful baby spinach
• 2 tablespoons chopped fresh garlic
• ½ cup white wine
• 4 large chicken cutlets (boneless, skinless chicken breasts cut into ¼-inch thin cutlets)
• 1 tablespoon dried oregano, divided
• 14 ounces grape tomatoes, halved
• Sea salt and freshly ground black pepper to taste
• ½ cup all-purpose flour, more for later
• Extra-virgin olive oil
• 8 ounces baby Bella mushrooms, cleaned, trimmed, and sliced

Directions:

1. Pat chicken cutlets dry. Season on both sides with ½ teaspoon dried oregano and salt and pepper to taste. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly.
2. Heat 2 tablespoons olive oil in a large cast iron skillet with a lid. Brown the chicken cutlets on both sides. Transfer the chicken cutlets to a plate.
3. In the same skillet, add more olive oil if needed. Add the mushrooms and sauté 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 teaspoons flour. Cook for another 3 minutes or so, stirring regularly.
4. Add the white wine, cook briefly to reduce slightly; then add the lemon juice and chicken broth.
5. Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat for 3-4 minutes, then reduce the heat to medium-low. Cover and cook for another 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 165 degrees.
6. Just before serving, stir in a handful of baby spinach and cook just to slightly wilt the spinach and keep the bright green color. Serve with cooked orzo topped with Parmesan cheese and chopped Italian parsley.