SKILLET MUSHROOM CHICKEN
"City Saturdays" have relocated to home until further notice. When we're free to roam, Saturdays are our day to explore the amazing #chicago dining scene. Lately, we've been bringing that tradition home with elevated dishes that feel a touch fancier than our usual. This dish does just that.

INGREDIENTS
6 chicken cutlets
1/4-1/2 cup arrowroot powder
2 tbs olive oil
1 pint mushrooms
1/2 diced yellow onion
1 cup chicken bone broth
fresh oregano
1/2 fresh lemon
DIRECTIONS
SEASON chicken with pink salt + pepper
DREDGE chicken in arrowroot powder, shaking off excess
HEAT olive oil in skillet over med-high until shimmery
BROWN chicken on both sides (3-4min) and set aside
SAUTÉ 1 pint sliced mushrooms + onion sprinkled with pink salt + pepper in the same skillet until softened
ADD 3 large cloves minced garlic to skillet, heating until fragrant (about 1 min)
POUR in bone broth, scraping up the brown bits from the bottom of the pan using a wooden spoon or spatula
BRING to a boil, then reduce heat to low
RETURN chicken to skillet and SPRINKLE with chopped fresh oregano, simmering for a few minutes, allowing all the flavors to marry together
REMOVE from heat and squeeze fresh lemon juice all over the top
Enjoy!
Xo, Kristen