Post by Chris in NM on May 22, 2003 12:43:06 GMT -6
Chicken Marsala Florentine
This is a gorgeous chicken dish with sun-dried tomatoes, spinach, and mushrooms. It is so wonderful when served with garlic mashed potatoes. It tastes fantastic!! Prep Time: approx. 10 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 35 Minutes. Original recipe makes 4 servings. Recipe has been scaled to make 2 servings. Printed from Allrecipes, Submitted by shannon
2 boneless, skinless chicken breast halves
2 tablespoons all-purpose flour
salt and pepper to taste
1-1/2 teaspoons dried oregano
1 tablespoon olive oil
1/4 cup and 2 tablespoons butter
1-1/2 cups sliced portobello mushrooms
1/4 cup and 2 tablespoons sun-dried tomatoes
1/4 cup packed fresh spinach
1/2 cup Marsala wine
Directions:
1 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.
2 In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
3 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.
ALL RIGHTS RESERVED Copyright © 2003
www.allrecipes.com
This is a gorgeous chicken dish with sun-dried tomatoes, spinach, and mushrooms. It is so wonderful when served with garlic mashed potatoes. It tastes fantastic!! Prep Time: approx. 10 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 35 Minutes. Original recipe makes 4 servings. Recipe has been scaled to make 2 servings. Printed from Allrecipes, Submitted by shannon
2 boneless, skinless chicken breast halves
2 tablespoons all-purpose flour
salt and pepper to taste
1-1/2 teaspoons dried oregano
1 tablespoon olive oil
1/4 cup and 2 tablespoons butter
1-1/2 cups sliced portobello mushrooms
1/4 cup and 2 tablespoons sun-dried tomatoes
1/4 cup packed fresh spinach
1/2 cup Marsala wine
Directions:
1 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.
2 In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
3 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.
ALL RIGHTS RESERVED Copyright © 2003
www.allrecipes.com