This Easy Italian Skillet Chicken Is Totally Irresistible
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If you’re looking for a way to make chicken breasts really special, a bit of white wine and mushrooms makes a gorgeous pan sauce that has a ton of flavor, and is still fast enough for a weeknight dinner.
The key to making chicken breasts really sing is to make sure not to let them dry out. This recipe starts out by cutting the breasts into 1/4-inch-thick cutlets, which helps make sure everything cooks evenly, so none of the chicken dries out while you wait for the rest of it to cook. My old cooking professor used to say, “If it looks the same, it cooks the same.”
The chicken is seasoned with salt, pepper, and dried oregano, and then it’s dredged in a bit of flour before sautéing it until it is just golden brown on the outside. Then it’s taken out and set aside while the pan is used to create a gorgeous, Italian-inspired pan sauce of sautéed mushrooms, garlic, tomatoes, and oregano. Then add just a bit of wine for flavor and let it cook until the sauce is slightly reduced, and the chicken goes back into the pan to finish cooking. Simmering the chicken in the sauce gives it a lovely flavor, and it also helps make sure the chicken doesn’t dry out from cooking.
If you want to get in some extra vegetables, you can add a handful of baby spinach at the end and let it wilt into the sauce. All said, this whole dish should be ready to serve in less than 30 minutes, and it’s perfect over pasta. The author suggests a short pasta like orzo, or even couscous. Good Italian bread is also a nice idea, because you can use it to soak up any leftover sauce, and with a lovely white wine sauce like this, you wouldn’t want to leave any of it behind in the pan.
Get the Recipe: Italian Skillet Chicken from The Mediterranean Dish
