Chicken florentine

Chicken florentine


271 people made this

About this recipe: This is a gorgeous chicken dish with sun-dried tomatoes, spinach and mushrooms. Serve with garlic mash or buttered new potatoes. Fabulous!


Serves: 4 

  • 4 boneless, skinless chicken breast fillets
  • 4 tablespoons plain flour
  • salt and pepper to taste
  • 1 tablespoon dried oregano
  • 2 tablespoons olive oil
  • 170g butter
  • 300g sliced Portobello mushrooms
  • 40g sun-dried tomatoes
  • 15g fresh spinach
  • 250ml Marsala wine

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Place chicken breasts between two pieces of greaseproof paper, and pound to 6mm thick with a meat mallet. Dust chicken with flour, salt, pepper and oregano.
  2. In a frying pan, 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.

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Reviews (1)


Was a little disappointed that the flavour was not more robust. Would tweak if I made again but not sure how. - 30 Mar 2016

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