Tag Archives: italian

Italian Skillet Chicken with Tomatoes and Mushrooms

We eat a ton of chicken in our house, so it’s always great to find an awesome new recipe. This one is super tasty and only takes 30 minutes to prepare.

In this recipe, make sure you pound the chicken thin so that it cooks quickly. I did not drudge my chicken in flour. I just seasoned with salt, pepper and oregano and browned it in olive oil. I also did not use the white wine. I replaced with chicken broth.

Add the spinach! This recipe suggests it as optional….but get it in there! It adds great colour plus it’s good for you.

I served my chicken with a masked sweet potato, but you can certainly serve this with orzo, rice, spaghetti or crusty bread.

I found this recipe on Pinterest which lead me to the website themediterraneandish.com.

Mediterrenean

4 large chicken breasts (pound to 1/4-inch thin)
1 Tbsp dried oregano, divided
1 tsp salt, divided
1 tsp black pepper, divided
1/2 cup all-purpose flour, more for later
Extra virgin olive oil
8 oz mushrooms, cleaned, trimmed and sliced
14 oz grape tomatoes, halved
2 Tbsp chopped fresh garlic
1/2 cup white wine (I used chicken broth)
1 Tbsp freshly squeezed lemon juice (juice of 1/2 lemon)
3/4 cup chicken broth
Handful baby spinach (optional)

1. Pat chicken dry. Season on both sides with 1/2 Tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken with the flour;dust off excess. Set aside briefly.
2. Heat 2 Tbsp olive oil in a large cast iron skillet with a lid. Brown the chicken on both sides (3 minutes or so). Transfer the chicken to a plate for now. (I put my chicken in a 9×13 casserole dish and continued baking it in a 375F oven)
3. In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high heat (about 1 minute or so). Then add the tomatoes, garlic, the remaining 1/2 Tbsp oregano, 1/2 tsp salt and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly.
4. Now add the white wine (or chicken broth), cook briefly to reduce just a little;then add the lemon juice and chicken broth.
5. 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 for another 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 165 degrees F. (I kept my chicken in the oven cooking while the sauce reduced. I then poured the sauce over the chicken and served)
6. If you like, stir in a handful of baby spinach just before serving. Enjoy hot with your favorite small pasta like orzo and a crusty Italian bread.

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Tortellini Chicken Noodle Soup

My son ate two bowls of this soup. I’m shocked!  My son complains and complains about carrots and celery in soup, but he loved this recipe.  My husband and I also really loved this soup.  I make lots of great soups, as you can see on this blog, but this one really stands out!  The best thing about this soup is that it is so EASY! My husband and I fought over the leftovers the next day.

I found this recipe on Pinterest.  The original recipe comes from http://www.cookingclassy.com.

Instead of 4 cans of chicken broth, I used 2-900ml chicken broths. I also used Italian flat leaf parsley instead of regular parsley.

ChickenTortSoup

1 1/2 Tbsp olive oil
1 1/2 cups chopped carrots (from about 5 medium)
1 cup chopped celery (from about 3 stalks)
1 cup chopped yellow onion (1 small)
4 cloves garlic, minced
4 (14.5oz) cans low-sodium chicken broth
1 1/2 tsp Italian seasoning
Salt and freshly ground black pepper, to taste
12 oz refridgerated three cheese tortellini
1/2 cup packed parsley (stems and all), plus more for serving
2 1/2 – 3 cups shredded rotisserie chicken (from one 29oz chicken)

1. Heat olive oil in a large pot over medium heat, add carrots, celery and onion and saute 3-4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, Italian seasoning and season with salt and pepper to tatse. Bring to a boil over medium-high heat then cover and boil 5 minutes. Add tortellini and place parsley in a mound submerged into broth on top of tortellini, cover and boil 6-8 minutes longer (or one minute less than time on package). Using tongs, remove parsley (stir around in the soup first just to get all the flavour out). Stir in chicken and cook until heated through, about 1 minute. Serve warm, topped with chopped fresh parsley leaves.

YIELD: About 5 – 6 Servings