Ingredients

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

Instructions

1. 1 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.
2. 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. 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.

Nutrition per serving