Italian Skillet Chicken with Tomatoes and Mushrooms
1 tablespoon dried oregano, divided
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
14 ounces grape tomatoes, halved
2 tablespoons chopped fresh garlic
½ cup white wine
Juice of one half lemon – or to taste
¾ cup chicken broth
Handful baby spinach
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.
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.
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.
Add the white wine, cook briefly to reduce slightly; then add the lemon juice and chicken broth.
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.
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.