This is a gorgeous chicken dish with sun-dried tomatoes, spinach, and mushrooms. It is so wonderful when served with garlic mashed potatoes. It tastes fantastic!
Ingredients
- boneless, skinless chicken breast halves: 4 piece
- all-purpose flour: 0.25 cup
- salt and pepper: (to taste)
- oregano: 1 Tbsp (dried)
- olive oil: 2 Tbsp
- butter: 0.75 cup
- portobello mushrooms: 3 cups (sliced)
- sun-dried tomatoes: 0.75 cup
- packed fresh spinach: 0.5 cup
- Marsala wine: 1 cup
Metric Conversion
Stages of cooking
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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.
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In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
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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.
