Chicken Florentine

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 white 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 wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes. Serve over chicken. 4 Servings.