Italian-Style Skillet Chicken with Tomatoes and Mushrooms

Retired nurse living in the great state of Texas, with husband and 2 very spoiled Goldendoodles. Love to bake and cook and always eager to try new and fun recipes.

4 large chicken cutlets, boneless skinless chicken breasts cut into ¼-inch thin cutlets

1 tablespoon dried oregano, divided

1 teaspoon salt, divided

1 teaspoon black pepper, divided

½ cup all-purpose flour, more for later

Extra Virgin Olive Oil,

8 oz Baby Bella or white mushrooms, cleaned, trimmed, and sliced

14 oz grape tomatoes, halved

2 tablespoon chopped fresh garlic

½ cup white wine

1 tablespoon freshly squeezed lemon juice, juice of ½ lemon

¾ cup chicken broth

Handful baby spinach, optional

Directions at themediterraneandish.com

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