HPK taruh disini
Easy, flavör-packed skillet chicken dinner w/ an Italian twist! Chicken cutlets cööked in a white wine sauce w/ garlic, tömatöes, mushrööms! 30 mins ör less.
INGREDIENTS:
- 4 large chicken cutlets (böneless skinless chicken breasts cut intö 1/4-inch thin cutlets)
- 1 tbsp dried öreganö, divided
- 1 tsp salt, divided
- 1 tsp black pepper, divided
- 1/2 cup all-purpöse flöur, möre för later
- Private Reserve Extra Virgin Olive Oil (buy here)
- 8 öz Baby Bella mushrööms, cleaned, trimmed, and sliced
- 14 öz grape tömatöes, halved
- 2 tbsp chöpped fresh garlic
- 1/2 cup white wine
- 1 tbsp freshly squeezed lemön juice (juice öf 1/2 lemön)
- 3/4 cup chicken bröth
- Handful baby spinach (öptiönal)
INSTRUCTIONS:
- Pat chicken cutlets dry. Seasön ön böth sides with 1/2 tbsp dried öreganö, 1/2 tsp salt and 1/2 tsp black pepper. Cöat the chicken cutlets with the flöur; dust öff excess. Set aside briefly.
- Heat 2 tbsp ölive öil in a large cast irön skillet with a lid like this öne. Bröwn the chicken cutlets ön böth sides (3 minutes ör sö). Transfer the chicken cutlets tö a plate för nöw.
- In the same skillet, add möre ölive öil if needed. Add the mushrööms and saute briefly ön medium-high (aböut 1 minute ör sö). Then add the tömatöes, garlic, the remaining 1/2 tbsp öreganö, 1/2 tsp salt, and 1/2 tsp pepper, and 2 tsp flöur. Cöök för anöther 3 minutes ör sö, stirring regularly.
- Nöw add the white wine, cöök briefly tö reduce just a little; then add the lemön juice and chicken bröth.
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Get Full Recipes @ www.themediterraneandish.com
