Ingredients
- 1 1/2 lbs boneless, skinless chicken breast
- Salt and pepper
- 2 tsp died oregano
- 1/3 cups all purpose flour
- 1/2 cup olive oil
- 8 oz baby bella mushrooms, sliced
- 2 cups grape tomatoes, halved
- 4 large garlic cloves, minced
- 1 (15 oz) can artichoke hearts, drained, rinsed and quartered
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- Juice of 1 lemon
- 1/4 cup fresh basil leaves, torn
Steps
- Pat the chicken dry. Place a chicken breast half on a cutting board and put one hand flat on top of it. Using a sharp knife, carefully slice horizontally through it. Start on the thick side and end at the narrow, not slicing all the way through. Open it like a butterfly. Repeat with all.
- Season both sides with salt and pepper and 1 tsp oregano. Put the flour on a wide plate and coat the cutlets on both sides, dusting off excess.
- In a large cast iron skillet, heat olive oil on medium-high heat. Add the chicken and cook, flipping once, until each side is golden brown, 2-3 minutes per side. Transfer to a plate
- In the same skillet, add more olive oil and mushrooms, cook until tender, about 2 minutes. Add tomatoes and garlic and season with salt and pepper and oregano. Cook until the tomatoes begin to release some of their juices. Add the artichoke hearts and wine, and cook until the liquid reduces by half. Add broth and lemon juice and bring to a boil.
- Return chicken to the skillet and turn the heat to medium low. Cover and summer until chicken is fully cooked, another 6 minutes or so.