Turn a couple chicken breasts into dinner!

By The Mediterranean Dish · 25 min

Ingredients

Instructions

1. Heat the oven to 200°F to keep the chicken warm.
2. Slice the chicken breasts horizontally into thinner cutlets. Pat them dry and season both sides with kosher salt and black pepper. Mix the oregano, paprika and coriander in a small bowl and rub the spice mix over both sides of the chicken.
3. In a large skillet, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Working in batches, cook the chicken undisturbed until golden brown, 3 to 4 minutes. Flip and cook for about 3 minutes more, until the thickest part reaches 165°F on a meat thermometer. Move the chicken to an oven-safe platter and keep it warm in the oven.
4. Return the skillet to medium-high heat, adding a little more olive oil if it looks dry. Add 1 tablespoon ghee or unsalted butter, then the sliced mushrooms. Cook until soft and beginning to brown, about 5 minutes.
5. Stir in the chicken broth, chopped green onions and minced garlic. Season with kosher salt and black pepper. Bring to a boil, scraping up the browned bits from the bottom of the pan, and cook until the sauce thickens slightly.
6. Take the chicken out of the oven, nestle the cutlets into the mushroom sauce and spoon the sauce over them. Let them warm through briefly.
7. Remove the skillet from the heat, garnish with parsley if using, and serve right away.

Summarized from The Mediterranean Dish's video. Watch it for the details.