Italian Chicken with Tomatoes and Mushrooms *

4 large chicken cutlets
1 Tbsp oregano
1 tsp salt
1 tsp black pepper
1/2 cup all purpose flour
EVOO
8 oz baby bella mushroom, sliced
14 oz grape tomatoes, halved
2 Tbsp chopped fresh garlic
1 1/4 cup chicken broth
1 Tbsp lemon juice
4 oz frozen chopped spinach, thawed and drained (*or 2-4 oz fresh baby spinach)

Season both sides of chicken with 1/2 Tbsp oregano, 1/2 tsp salt, and 1/2 tsp black pepper.  Coat the chicken cutlets with flour.  Set aside.  Heat 2 Tbsp EVOO in skillet.  Brown the chicken on both sides (3-4 minutes); set aside.  In the same skillet, add more EVOO if needed.  Add mushrooms and saute on medium high for about 1 minute.  Add tomatoes, garlic, 1/2 Tbsp oregano, 1/2 tsp salt, 1/2 tsp pepper and 2 tsp flour.  Cook for another 3 minutes, stirring regularly.  Add chicken broth and lemon juice.  Bring liquid to boil and add chicken back to skillet.  Cook over high heat for 3-4 minutes, then reduce heat to medium low.  Cover and cook for another 8 minutes or until chicken is fully cooked through.  Stir in spinach.  If using frozen spinach, cook just until heated through.  If using fresh spinach, stir to combine in pan and remove from heat quickly.

Serves 4