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Marsala Chicken Florentine


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 🍴


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


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 …


… 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


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


Mix the oregano with the plain flour …


…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 …



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 …


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


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 …


…pour in the Marsala …


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


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


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


Smoked Haddock with Leeks/Spinach and Poached Egg

Our special Sunday Brunch treat ...there is something about the combination of eggs, leeks/spinach and "smoke" that really perks you up in the morning!



2 undyed Smoked Haddock fillets

the green parts of Leeks (to the amount you wish to have) OR fresh spinach

2 eggs


1/4 cup double (heavy) cream

white wine vinegar

1 Tbsp butter

Salt and Pepper, to taste


  • Over a low heat, poach the haddock fillets in just enough milk to come halfway up the fish, shaking the pan gently to keep the fish moist, for  about 5 minutes.  When cooked, remove and keep warm
  • Increase the heat under the milk and allow to reduce by about half, stirring occasionally.  Add the cream and allow to bubble up.  Season to taste with salt and pepper …the sauce should be thickened but should pour easily
  • Heat a frying pan then add butter and the leeks, stirring for a few minutes and allow leeks to sweat for a few minutes.  Season lightly then set aside and keep warm …if using spinach, stir fry in the butter for a few minutes & season lightly
  • To poach the eggs, bring 1.5″ water to a simmer and add a few drops of vinegar.  Gently crack 2 eggs into the water and cook for 3 minutes.  Remove the first egg using the slotted spoon and rest in the spoon on some kitchen paper to remove any water.  Repeat with the 2nd egg.
  • Plate up by laying a Haddock fillet on each place, topped with the leeks/spinach followed by a poached egg
  • Pour over the cream sauce and serve immediately (note: we didn’t serve up with any cream sauce due to personal preferences).