Preparation Tasks: Before turning on the heat, complete these tasks:
* If working with whole chicken breasts, slice them horizontally into 1/4-inch thick cutlets.
* Clean, trim, and slice the mushrooms.
* Halve the grape tomatoes.
* Chop the fresh garlic.
* Measure out all seasonings and liquids.

1-Prepare the chicken: Pat chicken cutlets dry with paper towels. Season both sides with 1/2 tbsp oregano, 1/2 tsp salt, and 1/2 tsp pepper. Dust with flour, shaking off excess. Set aside on a plate.

2-Sear the chicken: Heat 2 tbsp olive oil in a large skillet with a lid over medium-high heat. Brown chicken cutlets for about 3 minutes per side until golden. Transfer to a plate and tent with foil to keep warm.

3-Cook the vegetables: Add more oil to the skillet if needed. Sauté sliced mushrooms for 1 minute. Add tomatoes, garlic, remaining 1/2 tbsp oregano, 1/2 tsp salt, 1/2 tsp pepper, and 2 tsp flour. Cook, stirring regularly, for 3 minutes until the tomatoes start to break down.

4-Create the sauce: Pour in white wine; let it bubble for about 30 seconds to reduce slightly. Stir in lemon juice and chicken broth. Bring to a boil.

5-Finish the dish: Return chicken to the skillet. Cook over high heat for 3 minutes, then reduce heat to medium-low. Cover and simmer for 7-8 minutes, until chicken reaches an internal temperature of 165°F (74°C).

6-Add final touches: If using, stir in baby spinach just before serving and let it wilt. Serve hot.