Chicken Marsala with Sundried Tomatoes

Chicken Marsala with Sundried Tomatoes


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!


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

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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