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Marsala Chicken Florentine

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Ok, normally Chicken Florentine is on a bed of creamy white sauce with spinach & mushrooms… and cheese maybe …but hubby & I don’t normally favour creamy sauce that much so I  made Marsala Chicken Florentine instead  … very tasty 🍴

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Ingredients : ¼ cup julienned sun-dried tomatoes + 1 cup Marsala wine + 1 Tbsp dried oregano + ¼ cup plain flour + about 100g button mushrooms (you may use other types of mushrooms like brown or portobello as you desire); 150g spinach

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Depending on how many you are serving and whether you are allocating 1 or 2 chicken breast halves per person …. I started with 4 chicken breast halves …

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… but finally decided to make only 3 breast halves … place the breasts in between cling film and use a mallet to pound the meat to about ½” or less thick

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Sprinkle some salt & freshly ground pepper on both sides of the flattened chicken breasts

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Mix the oregano with the plain flour …

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…coat the chicken breasts with the flour … if you are ahead of time like I was, wrap it with cling film and chill in the fridge until you are ready to cook …

 

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Heat a frying pan with 2 Tbsp olive oil and pan fry the chicken until all breasts are cooked through … turning it now and again so that breasts are evenly browned … lift cooked breasts out of pan and keep warm …

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Whilst chicken breasts is cooking in the pan … sliced up the mushrooms …

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In the same pan you cooked the chicken breasts in, melt the butter in the heated pan then toss in the mushrooms & julienned sun-dried tomatoes … stir and cook for about a minute …

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…pour in the Marsala …

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…allow to simmer, stirring now and again, for about 10 minutes …

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….stir in the spinach and mix to cook for about 2 – 3 minutes …

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Serve up by spooning the Marsala spinach & mushroom sauce over the chicken … bon appetite 🍷

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