Skillet Italian Chicken

Here’s a yummy, fast dinner, if you have the ingredients on hand.

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Skillet Italian Chicken

Over medium heat, fry 7-8 chicken breast tenders in 1 Tb. butter, liberally seasoned with Italian Seasoning (herbs and garlic from Frontier herbs) and celtic sea salt (my favorite yummy salt). I cooked the tenders from frozen, and it took only about 10 minutes. I kept a lid on my skillet the entire time to preserve the juices and keep the tenders moist, then I chopped them into chunks with the cooking spatula and transferred them into a lidded casserole to keep warm.

Next, I added to the skillet/juices: 1/2 lb of cherry tomatoes, cut in half, and 1 lb. red and yellow peppers, cored, seeded, and chopped. I left the lid off the skillet and turned the heat up to nearly high, to get some blackening on the edges of the veggies, about 7 minutes. I then transferred them to the casserole.

Next, I added more butter to the skillet, more salt, and 1.5 lbs crimini mushrooms (most of a large box from Costco), washed and halved. (I know you’re supposed to “wipe” mushrooms with a dry cloth to preserve their full flavor. But really? They’re grown in manure! I wash them.) Again I left the lid off and sauteed them on med. high until they produced a nice jus.

The mushrooms are then added to the casserole, blended together, and sprinkled with 1/2 cup shredded Parmesan cheese (I love the raw one which Trader Joe’s sells in a convenient bag). Serve hot next to a salad of baby greens. Bon appetit!

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