Marsala Chicken Florentine
FROM: Katheryn
PREP TIME: 15
COOK TIME: 15
SERVINGS: 4
DESCRIPTION:
Sun-dried tomatoes, spinach, and mushrooms mingle in this tasty Italian chicken dish.
INGREDIENTS:
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
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.
SHOPPING LIST :
Check each Item!
4 boneless, skinless chicken breast halves
All-purpose flour
Salt and pepper
Dried oregano
Olive oil or vegetable oil
1 lb. butter
3 large portobello mushrooms
1 pkg. sun-dried tomatoes
1 pkg. fresh spinach
