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!
4 boneless, skinless chicken breast fillets
4 tablespoons plain flour
salt and pepper to taste
1 tablespoon dried oregano
2 tablespoons olive oil
300g sliced Portobello mushrooms
40g sun-dried tomatoes
15g fresh spinach
250ml Marsala wine
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Method Prep:10min › Cook:25min › Ready in:35min
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.
In a frying pan, 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.