Ingredients:
4 boneless, skinless chicken breasts
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
1 tbsp unsalted butter
1/2 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup chicken broth
1/2 cup heavy cream
2 cups fresh spinach, chopped
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Chicken: Pound the chicken breasts to an even thickness. In a shallow dish, mix the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
Cook the Chicken: Heat olive oil and butter in a large skillet over medium heat. Cook the chicken breasts until golden brown on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
Sauté Mushrooms: In the same skillet, add the sliced mushrooms and cook until softened and browned, about 5 minutes.
Make the Sauce: Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom. Stir in the chicken broth and heavy cream. Bring to a simmer and cook until the sauce thickens slightly, about 5 minutes.
Add Spinach: Stir in the chopped spinach and cook until wilted. Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for an additional 5 minutes until the chicken is fully cooked.
Serve: Sprinkle with grated Parmesan cheese and garnish with chopped parsley. Serve hot with pasta, rice, or a fresh salad.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: Approximately 400 per serving | Servings: 4 servings
