Best Chicken Marsala Florentine
Chicken Marsala with sun-dried tomatoes and spinach.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
chicken breasts
boneless |
*
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
oregano
dried |
|
| 2 | tablespoon |
olive oil
|
|
| ¾ | cup |
butter
|
|
| 3 | cups |
mushrooms
sliced |
|
| ¾ | cup |
sundried tomatoes
|
|
| ½ | cup |
spinach
|
|
| 1 | cup |
marsala wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless |
*
|
| 59 | ml |
all-purpose flour
|
|
| 15 | ml |
oregano
dried |
|
| 3E+1 | ml |
olive oil
|
|
| 177 | ml |
butter
|
|
| 7.1E+2 | ml |
mushrooms
sliced |
|
| 177 | ml |
sundried tomatoes
|
|
| 118 | ml |
spinach
|
|
| 237 | ml |
marsala wine
|
*
|
Directions
Dust chicken with flour, salt, pepper, and oregano. In skillet, fry chicken in olive oil over medium heat until done. Remove and keep warm.
In same pan, melt butter over medium heat and add mushrooms, sun-dried tomatoes, and Marsala wine. Cook for 10 minutes, stirring occasionally. Add spinach and cook for about 2 minutes.
Serve over chicken.
