Chicken Marsala Florentine recipe

4 servings

4 boneless, skinless chicken breast halves

1/4 cup all-purpose flour

salt and pepper to taste

1 tablespoon dried oregano

2 tablespoons olive oil

3/4 cup butter

3 cups sliced portobello mushrooms

3/4 cup sun-dried tomatoes

1/2 cup packed fresh spinach

1 cup Marsala wine

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.