Serves: 4

Ingredients:

Directions:

Pat chicken cutlets dry. Season on both sides with 1/2 tablespoon dried oregano, sea salt and coarsely ground black pepper to taste. Coat the chicken cutlets
with the flour; dust off excess. Set aside.

Heat just enough Greek olive oil along with a tablespoon of butter in a large cast iron skillet to sauté the chicken. Brown the chicken cutlets on
both sides. Transfer the chicken cutlets to a plate.

In the same skillet, add more olive oil if needed. Add the mushrooms and sauté briefly on medium-high. Then add the tomatoes, garlic, the remaining
1/2 tablespoon oregano, sea salt and freshly ground black pepper along with 1 tablespoon flour. Cook for another 3 minutes, stirring regularly.

Add the white wine and cook just long enough to reduce the mixture slightly; then add the lemon juice and chicken broth.

Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat for 3-4 minutes, then reduce the heat to medium-low. Cover
and cook until the chicken is fully cooked and its internal heat registers a minimum of 165 degrees.

Stir in a handful of baby spinach just before serving.

I usually serve this dish with buttered orzo and a green salad.