"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.


  • 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


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


Xo, Kristen