Chicken Marsala Florentine

Name: Chicken Marsala Florentine
Total time: 35
Yield: 4
Ingredients: 4 boneless, skinless chicken breast halves; ¼ cup all-purpose flour; salt and pepper to taste; 1 tablespoon dried oregano; 2 tablespoons olive oil; ¾ cup butter; 3 cups sliced portobello mushrooms; ¾ cup sun-dried tomatoes; ½ cup packed fresh spinach; 1 cup Marsala wine

Recipe by SHANOU from allrecipes.com

Dinner 35 Mins.

Ingredients

4 servings

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4 boneless, skinless chicken breast halves
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¼ cup all-purpose flour
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salt and pepper to taste
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1 tablespoon dried oregano
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2 tablespoons olive oil

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¾ cup butter
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3 cups sliced portobello mushrooms
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¾ cup sun-dried tomatoes
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½ cup packed fresh spinach
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1 cup Marsala wine

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.