Chicken Marsala Florentine

4 skinless, boneless chicken breast halves

¼ cup flour seasoned with salt and pepper

1 TBS. dried oregano

2 TBS. olive oil

¾ cup butter

3 cups of sliced, fresh mushrooms

¾ cup sun-dried tomatoes, drained and sliced

1 cup Marsala wine

½ cup (or more) packed fresh spinach

Place chicken breasts between two pieces of wax paper or plastic wrap and pound to ¼ inch thickness.  Dust chicken with seasoned flour and oregano.

In a skillet, sauté chicken in hot olive oil over medium heat.  Cook until done, turning to cook evenly.  Remove chicken and set aside keeping the chicken warm.

In the skillet melt butter over medium heat.  Add mushrooms, sun-dried tomatoes, and Marsala wine.  Cook for approximately 10 minutes, stirring occasionally.  Stir in spinach and cook for about 2 minutes.  Add chicken and heat for a few minutes until heated through.  Serves 4.

Amy C. shared this with the Culinary Chicks Club on one of our first meetings.  I have made it for so many guests.  I like to serve it with Paula Deen’s Company Mashed Potatoes.