A rich, lovely cookie is created when the dates’ sweetness and the tang of the orange meet.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 boneless, skinless chicken breast halves
- ¼ cup all-purpose flour
- salt and pepper to taste
- 1 tablespoon dried oregano
- 2 tablespoons olive oil
- ¾ cup butter
- 3 cups sliced portobello mushrooms
- ¾ cup sun-dried tomatoes
- ½ cup packed fresh spinach
- 1 cup Marsala wine
Instructions
- 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.
- In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
- 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.
Nutrition Facts
| Calories | 671 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 160 mg |
| Dietary Fiber | 3 g |
| Protein | 32 g |
| Saturated Fat | 23 g |
| Sodium | 693 mg |
| Sugars | 10 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
used 2 minced cloves of garlic and 2 cups of spinach, reduced butter to half a cup. hubby loved it
This was really good! Based on other reviews, I cut back the Marsala to 3/4 cup because I didn’t want it to overpower the dish. However, I will add the full 1 cup next time because I didn’t think the Marsala flavor was prominent. I also made a slurry of water and cornstarch (just a little) and added it to the sauce to thicken it up a bit. I served this over garlic mashed potatoes.
Simply, easy and yummy!
This was a huge hit! Love the sun dried tomato portabella and spinach combo. The marsala taste after simmering for 10 minutes was a little strong for me and there wasn’t enough sauce so I added 3 cups chicken base and a little corn starch to thicken it up. Wonderful!! The party I made it for thought I was a professional chef. Love it!!
Delicious I would add a bit of chicken Broth for more sauce.
We all liked this very much! The only changes I made were adding a clove of garlic, just a sprinkle of italian seasoning, 5oz of spinach and added a touch of cream at the end. Really good!
Everybody loved it! I just stirred on about a Tbs of Better than Boullion chicken broth concentrate into the sauce, and then a splash of heavy cream after it was done cooking. Beautiful and delicious!
I love this recipe. It’s very tasty. I don’t use the dried tomatoes. My husband doesn’t like them, but I do. Easy to make and delicious .
I added Sauvignon Blanc because I didn’t have Marsala, but other than that I stayed true to recipe, was delicious!!
Love this! I didn’t have the wine, so added a half cup vinegar and two tablespoons jelly instead. Also added a small chopped purple onion. Loved all the butter! Made it richer. I substituted the oregano for basil, and it was a hit. This one is going to be a keto favorite for us!
Very good. Wish there was more liquid to spoon over the pasta. Hubby and son raved it was restaurant quality.
Followed recipe. Sauce was too watery while cooking so i added a mixture of 2 tablespoons flour and water to add to pan and it thickened it. Delicious flavor but needed more sauce for rhe pasta and didn’t have enough. I used 2 cups spinach. I will ise more marsala and less butter because as is the sauce is not thick wnoigh.
I have made this many times. It always turns out great! Have used regular white mushrooms instead of portobellos, made without sun dried tomatoes, and without spinach at times, just depending on what I have on hand. Also have added a bit of half and half to pan at end of cooking, which results in an even richer, more decadent sauce. Simple, yet absolutely delicious. Looks and tastes like a sophisticated meal you would order at a high end restaurant. This one’s a keeper.
I love the sun-dried tomatoes with the spinach. The sauce is fantasic.
fantastic
2T butter + 2T olive oil, 1 each for chicken and mushrooms. Cook mushrooms in oil and butter, then deglaze pan with wine before adding tomatoes and spinach.
This recipe is Oh SO GOOD! Like the other reviews, however, I also added 2 cloves of minced garlic, cut the butter in half (even with half butter-it is a very very rich meal), and extra spinach. Delightful, but not healthy in the least.
I cut the butter to 1 and 3/4 cups and doubled the spinach. Still turned out great!
Simple, but very effective! Great meal!
Great recipe! I did follow other reviews and removed the chicken from the pan once it was cooked. I sautéed the veggies and made the sauce while the pasta cooked and did save some pasta water to add to the sauce. For those wondering about the sun dried tomatoes they really added a lot to the dish. I topped it with some fresh parmesan cheese. I will absolutely make this again! I will absolutely make this again!
I didn’t use the sun dried tomatoes bc I am not a tomato fan but instead I used green and red peppers. Was delish!