• Ingredients:
  • 6 chicken cutlets
  • ½ cup flour
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 tablespoons olive oil, divided
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 cup cherry tomatoes, halved
  • 1¼ cup chicken broth
  • 1 lemon, juiced
  • 2 cups baby spinach

Bored with the weekly roast chicken, but still want a flavorful healthy dinner? Then the FunGuy has a new chicken and mushroom recipe just for you! 

We’ve taken thin sliced chicken cutlets, a handful of ripe garden cherry tomatoes, a handful of tender baby spinach, and of course loads of our sliced button mushrooms and made a saucy meal good any time of the week!

DIRECTIONS:

  1. Lay the chicken cutlets out on a clean cutting board and pat them dry with paper towels on each side. In a large deep dish, mix the flour, oregano, basil, parsley, salt, and black pepper together. Reserve 2-3 tablespoons of the mixture and set aside. Dredge the cutlets in the flour, making sure each side is well coated, and transfer to a plate. 
  2. Heat half of the olive oil in a skillet over medium high heat. Once it is hot add the onion  and cook 1 minute. Next, add in the garlic and cook another minute. Make space in the pan for the cutlets, working in batches if needed, and brown the chicken on each side; approximately 4-6 minutes on each side. Transfer the cutlets to a plate and cover to keep warm. 
  3. Add the remaining olive oil to the pan and toss the FunGuy mushrooms into the pan and cook 2-3 minutes. Add the cherry tomatoes to the pan and cook 2-3 minutes. Sprinkle the reserved flour and seasoning mix over the pan and stir to create a paste. 
  4. Add ¼ cup of the chicken broth to the pan, stirring to gently release the stuck bits from the bottom of the pan. Allow it to cook about 1 minute or until it’s become a more saucy texture. Pour in the remaining chicken broth, stirring well. Stir in the lemon juice and bring it up to a quick boil. 
  5. Reduce the heat to medium and return the chicken cutlets to the pan with the mushrooms, tomatoes, and sauce. Cover and allow it to cook an additional 7-9 minutes or until the chicken is fully cooked and the sauce has thickened. The chicken is cooked through when a thermometer reaches 165F when inserted into the thickest part of the chicken. 
  6. Turn off the heat and stir in the baby spinach, cover and let it sit for 4-5 minutes to let the spinach wilt. 
  7. Serve immediately! 

Have a Fun meal!