Prep 20 mins
Cook 15 mins
Get ready to take a bow when you serve this fabulous chicken dish along with some garlic smashed potatoes.
- 4 boneless skinless chicken breast halves
- 1⁄4 cup all-purpose flour
- salt and pepper
- 1 tablespoon dried Italian seasoning
- 2 tablespoons olive oil
- 3⁄4 cup butter
- 3 cups sliced cremini mushrooms
- 3⁄4 cup sun-dried tomato
- 1 cup packed fresh spinach
- 3⁄4 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 Italian seasonin.
- In a skillet, fry chicken in olive oil over medium heat.
- Cook about 2 minutes on each side or until cooked through, but not over done.
- Set aside, and keep warm.
- In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes and cook for approximately 4 minutes, stirring occasionally.
- Add wine and cook for 6 more minutes.
- Mix in spinach, and cook for about 2 minutes.
- Serve over chicken.
This recipe was just "DELICIOUS"... Make it at your next dinner party for someone special, and you will shine for sure! I served this recipe with linguine tossed with sauteed garlic, olive oil, salt and pepper..YUM is all I can say!
This hit the spot for a quick and very flavorful dinner. I only used about 3 tbsp butter, didn't flour the chicken and remove, just sauteed cut up chicken thighs (all I had) and then continued with the recipe. Next time I will pound the chicken and saute the whole pieces for better presentation. I could even added more spinach. I did add a few cloves of fresh chopped garlic when I added the butter and also I made a slurry a little water and arrowroot powder and added it in after adding the wine to thicken the sauce. My husband and I loved it and it wasn't too high carb! Thanks!
Deelish! Very easy to make and quite tasty. I used thin sliced chicken breasts to save on time, as well as the following changes; I used a can of diced tomatoes instead of sun dried because of personal preference. I drained them first so the sauce wouldn't be too watery. I doubled the spinach, as well because we love spinach, and I added four cloves of chopped garlic in step #6. I will absolutely make this again. The only thing I might change next time would be to use less butter.