Chicken Marsala Florentine
Labels:
chicken
,
recipe
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Ingredients:
-
4 boneless, skinless chicken breast halves
-
1/4 cup all-purpose flour
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salt and pepper to taste
-
1 tablespoon dried oregano
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2 tablespoons olive oil
Directions:
- 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.
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