The chicken marsala Florentine should definitely be on your menu, with its sun-kissed tomatoes, mouthwatering mushrooms and garlic mashed potatoes, it tastes absolutely fantastic. It needs just about 10 minutes of prep and only 30 minutes to cook – if done right. In just 40 minutes you’ll have this delicious dish ready and waiting. There are bound to be no leftovers when your family and friends are done with it.
Health Benefits
This delicious dish doesn’t take a toll on your health, since there are 31 grams of protein in every 100 grams of chicken breast. It can be used to prevent skin disorders, eliminate weakness and help to regulate the nervous system. The Vitamin D in chicken helps to strengthen the bones and absorb calcium. Vitamin A will help to strengthen your eyesight and form hemoglobin in blood. If you’re currently suffering from anemia, the nutrients in the recipe are definitely going to help eliminate it.
Ingredients
boneless, chicken breast (halved): 5
grams of all purpose flour: 30
Salt and pepper as required
tbsp of dried oregano: 1
cups of butter: 3/4
cup of sun dried tomatoes: 1/2
cup of freshly spinach: 1
cup of Marsala wine (the most important ingredient): 1
How To Make Chicken Marsala Florentine
- Cover the chicken breasts with two pieces of wax paper, and use a meat mallet to pound them to ¼ inch thickness.
- Blend the flour, pepper, salt and oregano. Dredge the chicken breasts with flour to give them that extra thick coating.
- Fry the chicken in olive oil just above medium heat. Turn the chicken at every interval. Set aside.
- Melt the butter just above medium heat, add mushrooms, tomatoes, spinach, Marsala wine and garlic. Cook the mixture for about 10 minutes.
Dress it with pasta and serve hot. Up to four people can be served this dish.
Trivia
Chicken marsala is an Italian dish which dates back to the 19th century. But it is said that an English family invented the dish because they lived in Western Sicily, which used to produce Marsala wine in large quantities. The English family decided to thicken the wine in order to give it the consistency of a syrup. The Marsala wine itself is made from white grapes, inzolia and catarratto. These are responsible for the rich, smoky flavor of the Chicken Marsala Florentine dish.