Chicken Marsala Florentine


4 boneless, skinless chicken breasts
1/4 cup all purpose flour
salt and pepper to taste
1 tbsp dried oregano
2 tbsp olive oil
3/4 cup butter
3 cups sliced mushrooms
3/4 cup sun dried tomatoes
1/2 cup packed fresh spinach
1 cup marsala wine


Place a single chicken breast at a time between two pieces of wax paper and pound to 1/4 inch thick. Dust with flour, salt, pepper and oregano.

Heat up a large skillet on medium heat with  olive oil. Cook on both  sides evenly until cooked. Set aside and keep warm.

Heat up all the butter on medium heat and add the mushrooms, sun dried tomatoes, and wine. Cook for  about 10 minutes, stirring occasionally. Mix in spinach and cook until slightly wilted. Serve over chicken.

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