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Chicken Marsala Florentine

Ingredients

Instructions

4 boneless, skinless chicken halves
1/4 cup flour
salt and pepper to taste
1 tsp. oregano
2 tbls. olive oil
2 cloves garlic, minced
3/4 cup butter
3 cups sliced portobello mushrooms
3/4 cup sun dried tomatoes, drained
1/2 cup packed fresh spinach
1 cup Marsala wine.
cornstarch
milk

Place chicken 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 the chicken in olive oil over medium heat. Cook until done, about 3 minutes per side, turning to cook evenly. Set aside and keep warm.

In the same pan, melt the butter over medium heat: add garlic, mushrooms, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach and cook for 2 minutes.

Mix a little cornstarch with a little milk. Add slowly to sauce until thick.