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Chicken Marsala Florentine Recipe

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This recipe for Chicken Marsala Florentine, by , is from The Crouch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Skyler Crouch

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breast halves
cup all-purpose flour
salt and pepper to taste
1 T dried oregano
2 T olive oil
cup butter
3 cups sliced portobello mushrooms
cup sun-dried tomatoes
cup packed fresh spinach
1 cup Marsala wine (or substitute)

Directions:
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. Heat oil in a skillet over medium-high heat and add checken. 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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min

 

 

 

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