Marsala Chicken Florentine

Marsala Chicken Florentine

FROM: Katheryn

PREP TIME: 15 minutes

COOK TIME: 15 minutes

SERVINGS: 4 servings


Sun-dried tomatoes, spinach, and mushrooms mingle in this tasty Italian chicken dish.


4 boneless, skinless chicken breast halves
1/4 cup all-purpose flour
salt and pepper to taste
1 tablespoon dried oregano
2 tablespoons olive oil
3/4 cup butter
3 cups sliced portobello mushrooms
3/4 cup sun-dried tomatoes
1/2 cup packed fresh spinach
1 cup Marsala wine


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.


Check Them Off Check each Item!
select item4 boneless, skinless chicken breast halves
select item All-purpose flour
select item Salt and pepper
select item Dried oregano
select item Olive oil or vegetable oil
select item 1 lb. butter
select item 3 large portobello mushrooms
select item 1 pkg. sun-dried tomatoes
select item 1 pkg. fresh spinach

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