Chicken Marsala Florentine
Savory Chicken Marsala with Spinach
Ingredients:
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1/2 cup shallots, minced
2 cloves garlic, minced
1 cup Marsala wine
1 cup chicken broth
1/2 cup heavy cream
2 cups fresh spinach, chopped
1/2 cup mushrooms, sliced
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Directions:
Season the chicken breasts with salt and pepper, then dredge in flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add shallots and garlic, cooking until fragrant and softened, about 2 minutes.
Add Marsala wine, chicken broth, and heavy cream to the skillet, stirring to combine. Bring the mixture to a simmer.
Return the chicken to the skillet, reduce the heat to low, and cook until the chicken is cooked through, about 10-15 minutes.
Add the chopped spinach and mushrooms, stirring until the spinach is wilted and the mushrooms are tender, about 3-4 minutes.
Sprinkle with Parmesan cheese and fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 350 kcal | Servings: 4 servings
