Chicken Marsala with Sundried Tomatoes

    Chicken Marsala with Sundried Tomatoes

    (328)
    6saves
    35min


    270 people made this

    This is a simple and elegant Italian dish, perfect for a weekday dinner. Try it with a side dish of garlic mashed potatoes. Fantastic!

    Ingredients
    Serves: 4 

    • 4 boneless, skinless chicken breast halves
    • 1/4 cup (30g) plain flour
    • 1/4 teaspoon salt and pepper to taste
    • 1 tablespoon dried oregano
    • 2 tablespoons olive oil
    • 3/4 cup butter
    • 3 cups sliced portobello mushrooms
    • 3/4 cup sundried tomatoes
    • 1/2 cup packed fresh spinach
    • 1 cup Marsala wine

    Directions
    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Place chicken breasts between two pieces of greaseproof paper and pound to 6mm thick with a meat mallet. Dust chicken with flour, salt, pepper and oregano.
    2. In a frypan, saute 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.
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    Reviews and Ratings
    Global Ratings:
    (328)

    Reviews in English (328)

    by
    204

    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!  -  24 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    178

    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.  -  22 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    84

    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.  -  05 Jun 2002  (Review from Allrecipes USA and Canada)

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