Chicken florentine

    35 min

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

    284 people made this

    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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    Average global rating:

    Reviews in English (356)


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


    Classic Chicken Marsala this isn't, but I don't care WHAT you call it, this is just a wonderful dish. With the exception of using less oregano (just sprinkled a bit over the flour-dredged chicken) and adding a couple of cloves of fresh, minced garlic with the mushroom mixture, I prepared this exactly as written. Colorful presentation, perfect blend of flavors. I served this with penne pasta and additional sauteed fresh spinach as sides. Outstanding recipe!  -  24 Jan 2008  (Review from Allrecipes US | Canada)


    Ok - here is the deal. I just made this tonight. I thought it was good - Although the marsala (I used a dry marsala) was a little too overpowering -next time I would use 1/2 C to 3/4 C - not a whole cup. I would use a little more mushrooms and sundried tomatoes. I would use less butter (my god, 3/4 of a cup??) and I would use more spinach. Actually, I did use more spinach - the recipe calls for 1/2 cup and I used about 2 cups. This will probably taste even better tomorrow, so the flavors have a chance to "marry" overnight - I probably would make it again, but next time I would: use more portabello mushrooms, more sundried tomatoes, more spinach, less butter and less marsala. This recipe has all the ingredients for an excellent dish - the amounts of the ingredients just need to be tweeked a little bit.  -  22 Dec 2005  (Review from Allrecipes US | Canada)