Italian Inspired Chicken with Mushrooms & Tomatoes

INGREDIENTS

• 4 large chicken cutlets (boneless skinless chicken breasts cut into 1/4-inch thin cutlets)
• 1 tbsp dried oregano, divided
• 1 tsp salt, divided
• 1 tsp black pepper, divided
• 1/2 cup all-purpose flour, more for later
• Extra Virgin Olive Oil
• 2 ½ cups mushrooms, cleaned, trimmed, and sliced
• 400gm (2 cups) cherry tomatoes, halved
• 2 tbsp chopped fresh garlic
• 1/2 cup white wine
• 1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon)
• 3/4 cup chicken stock
• Handful fresh basil (optional)

INSTRUCTIONS

1. Pat chicken cutlets dry. Season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside.
2. Heat 2 tbsp olive oil in a large cast iron pan with a lid. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken to a plate.
3. In the same pan, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high (about 1 minute or so). Then add the tomatoes, garlic, the remaining 1/2 tbsp oregano, 1/2 tsp salt, and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly.
4. Now add the white wine, cook briefly to reduce just a little; then add the lemon juice and chicken stock.
5. Bring the liquid to a boil, then add the chicken back to the pan. 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 F.
6. If you like, stir in a handful of fresh basil just before serving & a fine grating of parmesan cheese over the top. Enjoy hot with your favourite small pasta like orzo and a crusty bread!