Chicken Marsala Florentine

By Julie Smith Phillips

4 boneless, skinless chicken breasts
1/4 c. all purpose flour
salt & pepper to taste
1 tbsp. dried oregano
2 tbsp. olive oil
3/4 c. butter
3 c. sliced portobello mushrooms
3/4 c. slivered sun-dried tomatoes
1/2 bag of fresh spinach
1 c. Marsala wine

Place chicken breasts between two pieces of wax paper and pound to 1/4" thick with mallet. Dust chicken with flour, salt, pepper & oregano. In a large skillet saute chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set chicken aside and keep warm. In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes and Marsala wine. Cook for 10 min stirring occasionally. Mix in spinach and cook for 2 minutes. Serve over chicken on top of garlic mashed potatoes or linguine. YUM!