Chicken Marsala Florentine is a delightful fusion of tender chicken breasts, earthy mushrooms, sun-dried tomatoes, and fresh spinach, all enveloped in a rich Marsala wine sauce. This dish offers a sophisticated blend of flavors, making it a standout choice for both weeknight dinners and special occasions.
Why You’ll Love This Recipe
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Rich and Savory Flavors: The combination of Marsala wine, mushrooms, and sun-dried tomatoes creates a deep, umami-packed sauce that perfectly complements the succulent chicken.
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Nutrient-Rich: Incorporating fresh spinach adds a boost of vitamins and minerals, enhancing both the taste and nutritional profile of the dish.
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Quick and Easy: Despite its gourmet appeal, this recipe comes together in just about 35 minutes, making it accessible for cooks of all skill levels.
Ingredients
- 4 boneless, skinless chicken breast halves
- ¼ cup all-purpose flour
- Salt and pepper to taste
- 1 tablespoon dried oregano
- 2 tablespoons olive oil
- ¾ cup butter
- 3 cups sliced portobello mushrooms
- ¾ cup sun-dried tomatoes
- ½ cup packed fresh spinach
- 1 cup grape juice
Tip: You'll find the full list of ingredients and measurements in the recipe card below.
Directions
- Prepare the Chicken: Place the chicken breasts between two pieces of wax paper and gently pound them to a uniform ¼-inch thickness using a meat mallet.
- Season and Dredge: Season the flour with salt, pepper, and dried oregano. Dredge each chicken piece in the seasoned flour, ensuring an even coating.
- Cook the Chicken: In a skillet, heat olive oil over medium heat. Cook the chicken until browned and fully cooked, turning as necessary for even cooking. Once done, set aside and keep warm.
- Prepare the Sauce: In the same skillet, melt butter over medium heat. Add the sliced mushrooms and cook until softened.
- Add Sun-Dried Tomatoes: Stir in the sun-dried tomatoes and cook for an additional 2 minutes.
- Deglaze and Simmer: Pour in the grape juice, scraping up any browned bits from the skillet's bottom. Let the mixture simmer for about 10 minutes, stirring occasionally.
- Incorporate Spinach: Add the fresh spinach to the skillet, cooking until wilted, approximately 2 minutes.
- Serve: Return the cooked chicken to the skillet, spooning the sauce over the top. Serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Mushroom Alternatives: While portobello mushrooms are recommended for their robust flavor, you can substitute them with cremini or button mushrooms if preferred.
- Sun-Dried Tomato Options: If sun-dried tomatoes are unavailable, diced sun-dried tomato-packed in oil can be used for a similar taste.
- Spinach Choices: Fresh spinach can be replaced with kale or Swiss chard, keeping in mind that cooking times may vary.
Storage/Reheating
- Storage: Allow leftovers to cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat in a skillet over low heat, adding a splash of water or broth to maintain sauce consistency.
FAQs
How can I make this recipe gluten-free?
To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend and ensure that the Marsala wine used is gluten-free.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used; they will add a richer flavor but may require slightly longer cooking time.
Is Marsala wine sweet or dry?
Marsala wine comes in both sweet and dry varieties. For this recipe, sweet Marsala wine is typically recommended to balance the savory elements.
Can I prepare this dish ahead of time?
While the chicken can be cooked ahead, it's best to prepare the sauce fresh to maintain optimal texture and flavor.
What can I serve with Chicken Marsala Florentine?
This dish pairs wonderfully with garlic mashed potatoes, pasta, or a simple green salad.
How do I know when the chicken is fully cooked?
Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). Using a meat thermometer can help ensure safety.
Can I freeze leftovers?
It's not recommended to freeze this dish, as the sauce may separate upon thawing, affecting the texture.
How do I prevent the chicken from becoming tough?
Pounding the chicken to an even thickness ensures uniform cooking and helps prevent toughness.
Can I add other vegetables to the sauce?
Feel free to incorporate vegetables like bell peppers or onions; just sauté them until tender before adding the mushrooms.
Conclusion
Chicken Marsala Florentine is a delectable blend of tender chicken, savory mushrooms, tangy sun-dried tomatoes, and fresh spinach, all coated in a luscious Marsala wine sauce. This dish is easy to prepare, bursting with flavors, and perfect for a weeknight dinner or a special occasion.
Chicken Marsala Florentine
- Total Time: 35 minutes
- Yield: 4 servings
Description
Chicken Marsala Florentine combines succulent chicken breasts with earthy mushrooms, sun-dried tomatoes, and fresh spinach, all smothered in a rich Marsala wine sauce. This quick and easy dish is full of savory flavors, making it an ideal choice for both weeknight dinners and special occasions. Perfect for anyone looking to enjoy a gourmet-style meal in just 35 minutes.
Ingredients
Ingredients:
- 4 boneless, skinless chicken breast halves
- ¼ cup all-purpose flour
- Salt and pepper to taste
- 1 tablespoon dried oregano
- 2 tablespoons olive oil
- ¾ cup butter
- 3 cups sliced portobello mushrooms
- ¾ cup sun-dried tomatoes
- ½ cup packed fresh spinach
- 1 cup grape juice
Instructions
Instructions:
- Prepare the Chicken: Place the chicken breasts between two pieces of wax paper and gently pound them to a uniform ¼-inch thickness using a meat mallet.
- Season and Dredge: Season the flour with salt, pepper, and dried oregano. Dredge each chicken piece in the seasoned flour, ensuring an even coating.
- Cook the Chicken: Heat olive oil over medium heat in a skillet. Cook the chicken until browned and fully cooked, turning as necessary for even cooking. Set the chicken aside to keep warm.
- Prepare the Sauce: In the same skillet, melt butter over medium heat. Add the sliced mushrooms and cook until softened.
- Add Sun-Dried Tomatoes: Stir in the sun-dried tomatoes and cook for an additional 2 minutes.
- Deglaze and Simmer: Pour in the Marsala wine, scraping up any browned bits from the skillet's bottom. Let the mixture simmer for about 10 minutes, stirring occasionally.
- Incorporate Spinach: Add the fresh spinach to the skillet, cooking until wilted, approximately 2 minutes.
- Serve: Return the cooked chicken to the skillet, spooning the sauce over the top. Serve immediately.
Notes
- Mushroom Alternatives: You can substitute portobello mushrooms with cremini or button mushrooms for a different flavor.
- Sun-Dried Tomato Options: If sun-dried tomatoes are unavailable, use diced sun-dried tomatoes packed in oil for a similar taste.
- Spinach Choices: Kale or Swiss chard can be used instead of spinach, but note that cooking times may vary.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-seared, Simmered
- Cuisine: Italian-American
