Diva Tasting: Chicken Florentine…

Chicken Florentine Masala


4 boneless, skinless chicken breast halves

¼ cup all-purpose flour

sea salt and pepper to taste

1 tablespoon dried oregano

1 tablespoons olive oil

¾ cup butter

3 cups sliced baby Bella mushrooms

¾ cup sun-dried tomatoes

1 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. 4 Servings.


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