Chicken Marsala Florentine
A creamy and hearty dish made with chicken, mushrooms, and spinach, served with a Marsala wine sauce.
Ingredients
- boneless, skinless chicken breast halves (4 )
- all-purpose flour (0.25 cup)
- salt (0 )
- pepper (0 )
- dried oregano (1 tablespoon)
- olive oil (2 tablespoons)
- butter (0.75 cup)
- sliced portobello mushrooms (3 cups)
- sun-dried tomatoes (0.75 cup)
- packed fresh spinach (0.5 cup)
- Marsala wine (1 cup)
Instructions
- 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 671
- fat: 43 g
- sats: 23 g
- carbs: 25 g
- fibre: 3 g
- protein: 32 g
- salt: 0 g