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Chicken Marsala Florentine
SUBMITTED BY:
SHANOU
PHOTO BY:
Die Hummel
"This is a gorgeous chicken dish with sun-dried tomatoes, spinach, and mushrooms. It is so wonderful when served with garlic mashed potatoes. It tastes fantastic!!"
RECIPE RATING:
Read Reviews
(87)
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PREP TIME
10 Min
COOK TIME
25 Min
READY IN
35 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 boneless, skinless chicken breast halves
1/4 cup all-purpose flour
salt and pepper to taste
1 tablespoon dried oregano
2 tablespoons olive oil
3/4 cup butter
3 cups sliced portobello mushrooms
3/4 cup sun-dried tomatoes
1/2 cup packed fresh spinach
1 cup Marsala wine
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DIRECTIONS
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.
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REVIEWS
Reviewed on May 23, 2003 by Janet
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Janet
May 23, 2003
This was fantastic! The sun dried tomatoes add a great flavor. I used tomatoes packed in oil so I cut the butter almost in half and it still turned out perfect! I also added a clove of garlic and a green onion to the sauce for a little more kick.
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21 users found this review helpful
This was fantastic! The sun dried tomatoes add a great flavor. I used tomatoes packed in oil...
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Reviewed on Dec. 22, 2005 by
Stefanie W
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Stefanie W
Dec. 22, 2005
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.
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18 users found this review helpful
Ok - here is the deal. I just made this tonight. I thought it was good - Although the...
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Reviewed on Jan. 3, 2004 by
SpicyBoston
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SpicyBoston
Jan. 3, 2004
Easy and very good. When you pan-fry the chicken, try adding the marsala wine for a little more flavor.
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12 users found this review helpful
Easy and very good. When you pan-fry the chicken, try adding the marsala wine for a little...
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Reviewed on Nov. 18, 2004 by
GRAYJETMAN
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GRAYJETMAN
Nov. 18, 2004
********** <---- Extra Stars for this Restaurant Quality Entree which is quick and easy to prepare. This recipe is to die for, exactly as served at one of my favorite Restaurant's here in San Francisco, (Pucchini and Panetti's),if you omit the Sun Dried Tomatoe's. I did cut down the amount of mushrooms and added a "Fresh Pack" bag of Spinach, per two servings. Definitely use less butter and possibly a bit more Marsala wine. Excellent served on a bed of Garlic Mashed Potatoes. Thanks for posting this DELICIOUS recipe, Shannon...
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8 users found this review helpful
********** <---- Extra Stars for this Restaurant Quality Entree which is quick and easy to...
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Reviewed on Apr. 9, 2003 by ENIGMARI
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ENIGMARI
Apr. 9, 2003
I have never received so many compliments on a recipe! Actually made it for guests on a Saturday night and they liked it so much, I repeated it for Sunday night guests. Tasted better than many restaurant versions. A definite "do again" especially if for a special occasion.
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8 users found this review helpful
I have never received so many compliments on a recipe! Actually made it for guests on a...
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Reviewed on Jan. 24, 2008 by
naples34102
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naples34102
Jan. 24, 2008
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!
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7 users found this review helpful
Classic Chicken Marsala this isn't, but I don't care WHAT you call it, this is just a...
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Reviewed on Jun. 4, 2003 by
John
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John
Jun. 4, 2003
Turned out very well, however the Mushrooms over powered the dish by sheer size. I made this dish a second time and used button mushrooms and it seemed to be more in proportion. Overall recipe is excellent.
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6 users found this review helpful
Turned out very well, however the Mushrooms over powered the dish by sheer size. I made this...
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Reviewed on Mar. 20, 2006 by
BOOMN4X4
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BOOMN4X4
Mar. 20, 2006
I have my own marsala recipe that I usually use, but I though I would try something different. I shouldn't have. I wasn't at all impresse with this recipe. It definatly wasn't much for eye candy. Sauce was brown, the spinach turned greenish brown and the tomatoes were redish brown. It was a pretty brown meal. The tomatoes added a unnaturally sweet taste and the spinach just got in the way. Also the breading on the chicken is bland, and since it wasn't cooked with the sauce the flavors don't get into the meat at all. I won't be making this again.
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5 users found this review helpful
I have my own marsala recipe that I usually use, but I though I would try something different....
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Reviewed on Feb. 13, 2006 by april
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april
Feb. 13, 2006
Delicious - I made this for my husband and one of his friends one night and they loved it - I've been making it with less butter than it calls for (because I accidentally did it the first time, probably 6-8 Tbsp,) and it's great like that too. I also added more spinach because I love the veggies as much as the chicken! Great recipe - thanks!
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5 users found this review helpful
Delicious - I made this for my husband and one of his friends one night and they loved it -...
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Reviewed on Jan. 24, 2006 by jefm
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jefm
Jan. 24, 2006
I cut the butter amount in half & added 2 cloves of garlic to this. I also boiled my tomatoes in about 1/2 cup beef broth before adding them. This was a big hit with my family.