chicken marsala florentine
Jessica Cohen
chicken marsala with spinach and sundried tomatoes
ingredients
- 1 - 2 lbs skinless boneless chicken breasts or breast cutlets
- 3/4 cup butter or olive oil (I use olive oil) + 2 tbs olive oil
- 1/4 cup flour
- 1 tbs oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup spinach
- 1/2 cup sundried tomatoes
- 2 portabello mushrooms cut up
- 1 cup marsala wine
directions
- 1
pound chicken breasts to about 1/4 inch thickness
- 2
combine flour salt pepper & oregano
- 3
coat chicken with flour mixture
- 4
sautee chicken breasts in 2 tbs olive oil in 12inch sautee pan
- 5
remove chicken and set aside
- 6
add olive oil or butter, marsala wine, sundried tomatoes and mushrooms to pan
- 7
cover and cook for 10 min
- 8
add spinach and continue until spinach is cooked through
- 9
pour over chicken and serve
Source: Bud Greenman
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