Chicken Marsala Florentine

Chicken Marsala Florentine
Chicken Marsala Florentine

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4 4

    4 boneless, skinless chicken breast halves

  • 1/4 1/4

    1/4 cup all-purpose flour

  • to

    and pepper to taste

  • 1 1

    1 tablespoon dried oregano

  • 2 2

    2 tablespoons olive oil

  • 3/4 3/4

    3/4 cup butter

  • 3 3

    3 cups sliced portobello mushrooms

  • 3/4 3/4

    3/4 cup sun-dried tomatoes

  • 1/2 1/2

    1/2 cup packed fresh spinach

  • 1 1

    1 cup Marsala wine

Directions

Directions 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. In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm. 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.

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