Oh how I love a good one-skillet recipe! This one was so good! I love the simplicity of it but it is packed with big flavors! You can use chicken breast cutlets or tenders. I had tenders on hand so that’s what I used! Enjoy!
Here‘s what you need:
4-5 chicken breast cutlets or 8-10 chicken tenderloins. 1 T dried oregano, divided
1 t salt, divided
1/2 t pepper
1/3 cup cornstarch
2 T olive oil
8 oz baby Bella mushrooms, sliced
14 oz grape tomatoes, halved
1 T minced garlic
juice of 1/2 lemon
1/2 cup white wine
1/2 cup chicken broth
large handful baby spinach
freshly grated or shaved Parmesan
Season both sides of the chicken with half the oregano, half the salt and the black pepper. Lightly dust each piece on each side with cornstarch. In a large cast iron, or heavy, skillet, heat the oil . Brown the chicken on both sides on medium high heat for about 3 minutes per side. Remove chicken and place it on a plate. It won’t be fully cooked. In the same skillet, sauté the mushrooms for a minute or two until browned and softened. ( You may have to add a little more olive oil if necessary). Next add the tomatoes and garlic. Sauté another minute or two . Add the remaining oregano and salt. Add the wine. Allow this to reduce down a minute or so. Stir in the lemon juice and broth. Stir well. Taste and adjust with a little more salt if needed. Add the chicken back in and spoon the sauce over each piece. Cook about five minutes on medium heat or until the chicken reaches an internal temperature of 165. Stir in the fresh spinach and top with the Parmesan . Serve with or without pasta. I served this with sautéed baby broccoli! Yum!!