• 4 boneless, skinless chicken breast halves
  • 1/4 cup flour
  • salt and pepper to taste
  • 1 tablespoon oregano
  • 2 tablespoons olive oil
  • 1/4 cup butter
  • 3 cups sliced portobello mushrooms
  • 3/4 cup sun-dried tomatoes
  • 1 cup fresh spinach
  • 1 cup Marsala wine


  1. Place chicken breasts between 2 pieces of wax paper and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt, pepper and oregano.
  2. In a skillet, 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.