Recipe by SHANOU
"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!"
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boneless, skinless chicken breast halves
salt and pepper to taste
sliced portobello mushrooms
packed fresh spinach
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!
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.
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.
********** <---- 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...
Easy and very good. When you pan-fry the chicken, try adding the marsala wine for a little more flavor.
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.
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.
Really good recipe! We have tried a few other Chicken Marsala recipes, but none of them were this good. I made 3 small changes that made the dish perfect for us: I added about 1 teaspoon minced garlic with the mushrooms. I stirred in about 1/2 c. cream when I added the spinach (makes it smooth, creamy and richer). And I also put the chicken back into the gravy to simmer once the mushrooms were tender, for about 15 minutes. Our only Chicken Marsala recipe from now on!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Marsala Florentine
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 390
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