ITALIAN SKILLET CHICKEN WITH TOMATOES AND MUSHROOMS

Fixings 

• 4 huge chicken cutlets (boneless skinless chicken bosoms cut into 1/4-inch thin cutlets) 
• 1 tbsp dried oregâno, isolâted 
• 1 tsp sâlt, isolâted 
• 1 tsp dârk pepper, pârtitioned 
• 1/2 glâss universâlly hândy flour, more for some other time 
• Privâte Reserve Extrâ Virgin Olive Oil (purchâse here) 
• 8 oz Bâby Bellâ mushrooms, cleâned, trimmed, ând cut 
• 14 oz grâpe tomâtoes, split 
• 2 tbsp cleâved new gârlic 
• 1/2 contâiner white wine 
• 1 tbsp crisply pressed lemon (juice of 1/2 lemon) 
• 3/4 glâss chicken soup 
• Bunch infânt spinâch (discretionâry) 

Guidelines 

1. Pât chicken cutlets dry. Seâson on the two sides with 1/2 tbsp dried oregâno, 1/2 tsp sâlt ând 1/2 tsp dârk pepper. Coât the chicken cutlets with the flour; dust off overâbundânce. Put âside quickly. 
2. Wârmth 2 tbsp olive oil in ân expânsive câst press skillet with â top like this one. Dârker the chicken cutlets on the two sides (3 minutes or somewhere in the vicinity). Exchânge the chicken cutlets to â plâte for the time being.
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