Chicken Marsala Florentine
Looking to elevate your chicken Marsala game with a touch of elegance and a nod to Italian cuisine? Look no further than this exquisite Chicken Marsala Florentine recipe! This delightful twist on the classic dish combines tender chicken, flavorful Marsala wine sauce, and the vibrant goodness of spinach and creamy cheese. The result? A mouthwatering symphony of flavors and textures that will transport your taste buds straight to Tuscany. Whether you’re planning a romantic dinner or hosting a special gathering, Chicken Marsala Florentine is guaranteed to impress even the most discerning palates. Join me as we embark on a culinary adventure and learn how to create this gourmet masterpiece in your own kitchen. Let’s dive into the world of Chicken Marsala Florentine and savor every bite of this divine combination of flavors. Let’s get cooking and indulge in the deliciousness together!
Ingredients
- 4 boneless, skinless chicken breast halves
- ¼ cup all-purpose flour
- salt and pepper to taste
- 1 tablespoon dried oregano
- 2 tablespoons olive oil
- ¾ cup butter
- 3 cups sliced portobello mushrooms
- ¾ cup sun-dried tomatoes
- ½ cup packed fresh spinach
- 1 cup Marsala wine
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.
