Chicken Marsala Florentine
Ingredients:
- 2 large chicken breasts, halved horizontally
- 1/2 cup all-purpose flour
- 2 tbsp olive oil
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 1/2 cup marsala wine substitute* (use chicken broth with a splash of white grape juice)
- 2 cups fresh spinach
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- Cooked spaghetti or linguine, for serving
Directions:
1. Season chicken with salt and pepper. Lightly coat each piece in flour, shaking off excess.
2. Heat olive oil in a large skillet over medium heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, pour oil . Add mushrooms and sauté until browned, about 5 minutes.
4. Stir in garlic and cherry tomatoes, cooking until the tomatoes soften slightly.
5. Add chicken broth and marsala wine substitute, scraping the bottom of the skillet to deglaze. Simmer for 5 minutes.
6. Return the chicken to the skillet and add spinach. Cover and cook for another 5 minutes, or until the chicken is cooked through and the spinach wilts.
7. Toss the cooked pasta with the sauce and place the chicken on top. Garnish with parsley and serve immediately.
Prep time: 10 mins, Cooking time: 25 mins, Servings: 4, Kcal: 420 per serving
*Marsala wine substitute: Replace with an equal amount of chicken broth and 1 tsp white grape juice for a non-alcoholic option.