Chicken Marsala Florentine Recipe
- 4 boneless, skinless chicken breast halves
- ¼ cup all-purpose flour
- salt and pepper to taste
- 1 tablespoon dried oregano
- 2 tablespoons olive oil
- ¾ cup butter
- 3 cups sliced portobello mushrooms
- ¾ cup sun-dried tomatoes
- ½ cup packed fresh spinach
- 1 cup Marsala wine
step 1: Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt , pepper and oregano.
step 2: In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
step 3: In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes. Serve over chicken.