Mediterranean Chicken with

Mushrooms, Tomato, and White Wine

Served over Zucchini Noddles  

Serves 4

 

 

Ingredients:

 

4 large Chicken cutlets (boneless and skinless) about 1/4-inch thick)

1 tablespoons dried Oregano- divided

1 teaspoon of salt-divided

1 teaspoon black pepper-divided

1/2 cup flour (plus 2 teaspoons for later)

Olive Oil

8 oz baby bella  mushrooms- cleaned and sliced.

14 ounces of grape tomatoes-halved

2 tablespoon of garlic, chopped

1/2 cup white wine ( you can also use Marsala)

Juice of 1/2 lemon

3/4 cup of chicken stock

2 Medium size Zucchini noodles 

Handful of baby spinach  (optional)

 

Method:

 

Note: there are many gadgets out there to make vegetables noddles: I love this one-got it through Amazon.

 

 

-Season the chicken cutlets with 1/2 tablespoon of oregano and 1/2 teaspoon each of salt and pepper
-Coat the chicken cutlets with flour, dust off excess; set aside
-Heat 2 tablespoons of Olive Oil, in a heavy skillet with a lid. Brown the cutlets on both sides, about 3 minutes or so.
- Transfer the chicken to a paper towel line dish.
-In the same skillet, add more olive oil if needed. than add the sliced mushrooms, and saute briefly on medium high;than add the tomatoes, garlic and the remaining oregano, salt and pepper and 2 teaspoons of flour.
-Cook for about another 3 minutes, stirring regularly.
-Now add the white wine (or Marsala), cook briefly to reduce just a little; than add the lemon juice and chicken stock.
-Bring to a boil, than add the chicken cutlets back to the pan. Cook over high heat for about 3-4 minutes, than reduce the heat to medium low. Cover and cook for another 8 minutes or until the chicken cutlets are fully cooked.
-Remove the chicken cutlets, and divide them among 4 dinner plates.
-Add the zucchini noddles and baby spinach to the pan and cook for about 1 minute until the vegetables are heated. Using a tong, divide the vegetables to the side of the cutlets, than pour the sauce over each plate.

Chef's Note:
Of course, instead of the zucchini noodles, you can serve this dish with Orzo, or fettuccine, (spinach fettuccine would be good). Also any other type mushroom can be used. 

 Enjoy, Chef Ed