Chicken Marsala Florentine

Chicken Marsala Florentine
  • 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


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

04/07/2017
Chicken Marsala Florentine, recipe PT15M PT1H 5 455 calories

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