This is a gorgeous chicken dish with sun-dried tomatoes, spinach, and mushrooms. It is so wonderful when served with garlic mashed potatoes. It tastes fantastic!

Chicken Marsala Florentine

chicken breast

all-purpose flour

salt and pepper

oregano

olive oil

butter

mushrooms

tomatoes

spinach

Marsala wine

Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet.  Dust chicken with flour, salt , pepper and oregano.


In a skillet,  fry  chicken in olive oil over medium heat.  Cook until done, turning to cook evenly. Set aside, and keep warm.


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.


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!

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.

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.

Winner, winner, chicken marsala dinner!  This
recipe was exceptional, and received rave reviews from my marsala loving husband.  I followed the recipe pretty closely, using less butter, added more mushrooms &amp; minced garlic.  I added the wine and about 2/3 cup of chicken stock to the pan with the mushrooms and tomatoes, reduced for about ten minutes, then added a good amount of rough chopped fresh spinach, and finished with a splash of heavy cream.  Placed the chicken back in the pan with sauce while hubby and I finished happy hour.  Yummy!  Will make this many more times.  Thanks for sharing your recipe.

Really good recipe! We have tried a few other Chicken Marsala recipes, but none of them were this good. I made 3 small changes that made the dish perfect for us: I added about 1 teaspoon minced garlic with the mushrooms. I stirred in about 1/2 c. cream when I added the spinach (makes it smooth, creamy and richer). And I also put the chicken back into the gravy to simmer once the mushrooms were tender, for about 15 minutes. Our only Chicken Marsala recipe from now on!

This turned out beautifully.  This is my first review because so often, the people who review a recipe on this site, give it a poor rating and then detail all the substitutions they made.  Sometimes, it is hilarious!  It seems to me, if you rate a recipe, it should be prepared as written.  I try to make the recipe as written and make adjustments later for our own personal taste.  Unless ---I don't have all the ingredients!

********** &lt;---- Extra Stars for this Restaurant Quality Entree which is quick and easy to prepare.

This recipe is to die for, exactly as served at one of my favorite Restaurant's here in San Francisco, (Pucchini and Panetti's),if you omit the Sun Dried Tomatoe's.
I did cut down the amount of mushrooms and added a "Fresh Pack" bag of Spinach, per two servings. Definitely use less butter and possibly a bit more Marsala wine. 
Excellent served on a bed of Garlic Mashed Potatoes.
Thanks for posting this DELICIOUS recipe, Shannon...

Easy and very good.  When you pan-fry the chicken, try adding the marsala wine for a little more flavor.


I have never received so many compliments on a recipe!  Actually made it for guests on a Saturday night and they liked it so much, I repeated it for Sunday night guests.  Tasted better than many restaurant versions.  A definite "do again" especially if for a special occasion.

Probably one of the best dishes I have made in awhile! My family inhaled this chicken. I did sautee a large bag of spinach in olive oil and garlic first off and set aside. I also omitted the butter completely and used a little more olive oil instead. I had no problem with a nice thick sauce that was incredible. I cooked the chicken until lightly browned on both side (but not cooked through) and placed them in a baking dish, topped with the garlic spinach, and topped that with the marsala mushroom and sundried tomato sauce. Covered with foil and placed in a low oven of about 300 degrees for 30-40 minutes. This chicken just was so tender and juicy and Im telling you amazing with flavor. No leftovers at all. Will make again very soon....thanks!

I have my own marsala recipe that I usually use, but I though I would try something different.  I shouldn't have.  I wasn't at all impresse with this recipe. It definatly wasn't much for eye candy.  Sauce was brown, the spinach turned greenish brown and the tomatoes were redish brown.  It was a pretty brown meal.  The tomatoes added a unnaturally sweet taste and the spinach just got in the way.  Also the breading on the chicken is bland, and since it wasn't cooked with the sauce the flavors don't get into the meat at all.  I won't be making this again.

I cut the butter amount in half &amp; added 2 cloves of garlic to this. I also boiled my tomatoes in about 1/2 cup beef broth before adding them. This was a big hit with my family.

Delicious - I made this for my husband and one of his friends one night and they loved it - I've been making it with less butter than it calls for (because I accidentally did it the first time, probably 6-8 Tbsp,) and it's great like that too.  I also added more spinach because I love the veggies as much as the chicken!  Great recipe - thanks!

Excellent, robust dish right here! I follwed this to the letter, and it turned out superb! I read many reviews discussing the amount of butter wasn't necessary, and more veggies should be added, but I have to disagree. This is over 5 stars as written. I made this for a dinner with my family on the weekend and I got rave reviews and requests for this again. The flavors in this dish are wonderful, and the amountof wine is perfect. Just be sure to let this simmer a good 10 minutes after it's added so it thickens nicely. This would be wonderful for entertaing because it really is beautiful when plated. I served this roasted garlic mashed potatoes and roasted baby carrots with herbs. Only wish I took a picture, next time for sure. Thank you :)

Turned out very well, however the Mushrooms over powered the dish by sheer size. I made this dish a second time and used button mushrooms and it seemed to be more in proportion.  Overall recipe is excellent.

WOW!  Everyone loved this.  Four really picky kids had THIRDS!  I used asparagus because I did not have spinach, and I used I can't believe it's not butter instead of butter.  My sun-dried tomatoes came packed in olive oil so I drained them and used the oil from there to cook in.  I think this may be the most praised meal I've ever made :)

Wonderful recipe with lots of flavor!  I will be adding this to my dinner rotation for meals to impress.  I did add some garlic and a splash of heavy cream.  Thanks for a great recipe that everyone in my house enjoyed!

tastes great and looks awesome!  We did alter the recipe a little just by adding more chicken, sherry wine, and more of the veggies.

This was was very easy to make and was the best chicken Marsala I ever made! I have added a little more oregano because we like the stronger taste of it. also went to 3 cups of spinach as this cooks down and we love the extra spinach. Also went up higher on the wine to 1 1/2 cups  for the extra sauce to put over pasta. 5 stars!!

Used two chicken breasts, and lots of sliced mushrooms.  Did not add butter and used fresh tomatoes put in just before the spinach.  Served over linguini.  We really enjoyed this.  Easy and healthy.  Probably 4.5 stars.

Now that I am re-reading this recipe, I realize that I forgot to use flour...when the sauce wasn't thickening, I added some corn starch, and it worked out fine. I also used the sauce over top sirloin steak instead of chicken. not only is this a simple recipe, it is great and delicious! Thank you for sharing. :)

Excellent!  My only ingredient changes were to add two cloves of minced garlic to the sauce and I used a lot more spinach - about 3 cups worth - to add more veggies.  I slightly altered the cooking method by returning the chicken to the pan with the sauce just before adding the spinach, to give the chicken a little more flavor from the sauce.  This was an excellent dish - I do think it needs the garlic, but all that depends on your preference.  Thanks, Shanou!

This was very good.  It's always great to find new ideas for chicken, and since I had the sun-dried tomatoes and spinach on hand, I was happy to find this combination!  I'm on a campaign against naked chicken!  I did add some garlic, and next time, I will add two cloves.  Really rich and satisfying--I served it over whole wheat linguini.

This dish is wonderful and tastes like something you would get at a fine restaurant!  It is so flavorful and the recipe is perfect just as it.  I have used baby bellas and added more spinach on occasion, but it really is great just as it is.

This is excellent! I really like the combination of flavors. Such simple ingredients, easily prepared for a quick meal. I sauteed extra spinach to serve with it, since we had lots on hand and love it... I opted out of the flouring and didn't add all the butter... I'm sure it would've been even more rich and delicious had I prepared it that way, but it was still wonderful!

I really liked this (though DH didn't care for the sun dried tomatoes).  I did increase the spinach to 1 c. and decreased the butter to about 1/2 c.  I actually prefer this dish to another chicken marsala recipe I tried from this site.

I don't care for sun dried tomatoes so I left them out but the addition of spinach was inspired. I do wish there was more and  "saucier" sauce (for pasta). I tried adding about a cup of the salted pasta cooking water (a quick and easy sauce stretcher and thickener and one of the most useful cooking tips I've ever gotten) and letting it simmer for a bit but it still wasn't quite the consistency or amount I was wanting. Still very tasty though.

awesome! this is an amayzing recipe. i modified it slightly to taste. i almost doubled the amount of everything. exept the marsalla. ading a half cup more marsalla and some chicken stock. because i used extra every thing, i baked it in the oven for an extra 10 minutes or so. this dish seams to go especialy well with a nice glas cheep cabernet savignon :] definatly add some chicken stock like a cup or two! 

We thoroughly enjoyed this dish! I added chopped onions with the mushrooms, and used a sweet red wine instead of marsala, which I didn't happen to have.  I love marsala, so I will try it again sometime with that.  I think you could reduce the amount of butter used without compromising the dish at all.  There was excess butter than separated out of the sauce on the bottom of the pan.

this was a great, easy to make  recipe. i didn't have fresh spinach, so i used a box of frozen chopped spinach, sauteed it seperatly with garlic and butter.  i put the spinach on the plate first and topped it with the chicken and then the mushroom mixture. my husband loved it.  it's going to be a new 'company's coming recipe'. thanks for all the tips!

Made no changes to this recipe and it was delicious

This was very good. I didn't flour my breasts because I was being lazy but it was still very good. I like to keep my dinners in the ten dollar range so this was a little expensive with the sun dried tomatoes and the portobellas but for a special meal it was lovely. I served this with garlic mashed potatoes as suggested and they went perfectly with it.

This dish ranks at the top of presentation and taste ratings !  Since I had no portobello mushrooms, I used 1 1/2 cups of button mushrooms; also 1 cup of fresh spinach.  To 1 cup of boiling water I reconstituted the sun-dried tomotoes and 1/2 cup shiitakes and even added the soaking water to the recipe.  We used good quality Marsala, but 3/4 cup.  Serve with mashed potatoes (no garlic needed).

FANTASTIC.  Going in my file of recipes that I always fall back on!  I was skeptical because of the few naysayers among the reviewers, but I'm so glad I made this.  I reminds me in flavor of Chicken Madiera from Cheesecake Factory.

My alterations: used margarine instead of butter and only used 1/2 a stick.  Added five gloves of minced garlic and 1.5c chicken broth to the sauce.  Increased marsala to 2c.  Used one entire jar of sundried tomatoes, drained and chopped.  Added 3c fresh spinach when I was ready to serve and covered for 1-2 minutes to wilt.  Served with cream cheese mashed potatoes and had enough sauce to use as a gravy for them.  YUM!

Those who say this mean is brown are definitely cooking everything too long.  This was bright green and red colorful on my plate.  And scrumptious besides!

We loved this!! It makes a very nice presentation. I followed it as written except I put the chicken back in the pan w cooked spinach, sub dried tomatoes and Marsala wine to let the flavors soak in the chicken better and to heat up the chicken at the same time. Delish!!!

I'm a horrible cook and yet this recipe was easy enough for me to pull off.  My other half said this is by far the best meal I ever made him and his friend was very impressed and said this recipe is "restaurant quality" So if you want an easy receipe that tastes good and is hard to mess up -- this is it!!

Yum - this was amazing. I took half the marsala and cooked the chicken in it and used the other half for the spinach/mushrooms etc. It made the chicken tastier. I used a cup of marsala for 6 servings and used 1/4 c. butter - less than the recipe called for. I used sun dried tomatoes packed in oil which was why I didn't use much butter. I used an entire bag of spinach (9oz. dry). I served it over garlic mashers. It was a big hit!

Excellent and soooooo easy to make!  Served it over mashed potatoes.  Thanks for sharing.  DH said it is better than the olive gardens....now that is high praise.

This was an excellent dish. We enjoyed it so much.I left the breasts in the sauce while it reduced down somewhat.Spooned the spinach onto the plates and served the breasts on top of the spinach with a little added sauce. Great flavor! Thanks Shannon.

This was excellent!  My entire family loved it.  I am going to use this receipe the next time I am trying to show off!!!

This recipe was awesome! Took advice on cutting the butter almost in half.  Made this for a party of 50 guests!  Everybody raved about it!  Highly recommend this recipe for a big or small party or get together!  Can't wait to try other recipes from this website.  I also added some button mushrooms with the portabello's.  Can't wait to make it again for my family!  It's definitly a keeper.

Yum! Will be making this again.  Would be great when having guests.

Made this the other night, and it was just okay.  The chicken was good, but did not care for the marsala sauce on it.  Maybe it was the marsala wine I used, but it just left a bad taste in my mouth all night.  I may make this again with a different wine sauce, but loved the portobello mushrooms and spinach - left out the sundried tomatoes.

I made this for my boyfriend recently and he loved it. The only thing I would change next time is the amount of sun-dried tomamtoes, I would use about half of what the recipe called for. They seemed to over power the flavor of the marsala a bit. Other than that this was a success!!

I agree with another reviewer - More mushrooms and spinach, less butter and Marsala (1/2 cup each) That's what I did the second time, and with those adjustments it's 5+stars! I had never made chicken Marsala so I can't compair it to other recipes, but this is on my list of "Foods I can make that taste like groumet restaurant fare"

this was one of the best chicken dishes i have ever made. i used 3/4 cup of marsala and also added 3/4 cup of low fat milk mixed with 1 tablespoon of flour which made sauce creamier.  also added more spinach than recipe calls for.  kept it warm in oven until serving. chicken was very moist.

This is definitely a repeat for us!  First of all I was halving the recipe.  I salted and peppered the chicken, then sprinkled with a little oregano – not nearly the amount specified.  You can also cut back on the flour.  I used about 1 T. and it was plenty for my two chicken breast halves.  I cooked the chicken and placed it in a warm oven while I proceeded to the sauce.  I cut way back on the butter and only used 2 T. I also really bumped up the amount of spinach, probably quadrupling it.  I found that once the mushrooms, tomatoes and marsala are added, there is no need to cook over medium heat for 10 minutes.  In fact, in doing so, all of the liquid evaporated, leaving no sauce at all. Next time I will turn the heat way down and gently simmer for maybe 5 minutes max.  I may even cover it while simmering.  Then I’ll add a little cornstarch slurry to give the sauce some body, but just a little.  Then I’ll stir in the spinach.  This had excellent flavor and it is certainly worth doing again – we both loved it.  But I’ll keep the changes I made this time and cut way back on the simmering next time.  This gets 5 stars for fabulous potential!

I love marsalas and I love to do new things with them, so this was right up my alley. I used a dry marsala and my homemade sundried tomatoes, so this dish was slightly acidic (the result of my ingredients) - I fixed this by adding half a teaspoon of brown sugar. I also love the sauce so much I made about 1/2 more, by adding chicken stock and another splash of marsala - this gave me enough sauce to drench the rice! If you are using dry sun-dried tomatoes don't forget to soak them for 15 minutes in hot water, and if you are using oil packed sun-dried tomatoes don't forget to drain them. In the future I would likely add a clove of garlic and some thinly sliced onion to the veggies. 

I was really expecting a 5 star recipe but no one cared for the sauce at all.. My kids and hubby liked the chicken but the sauce was just bland. I always make the recipe the way it states the 1st time then if I don't like it I make changes but I just don't care for this one. The tomatoes I don't usually use so I did have to make a trip for them but I wont make this again. sorry.

This is very peculiar.  I believe there is great potential with all of my favourite ingredients.  Somehow it was missing something and I will have to figure it out. I cut back on a lot of the ingredients for two reasons.  I was only making it for two and I just felt that some things, like the butter, were just too much.  I did add extra baby spinach and could even have probably added more.  My tomatoes were oil packed, I reduced to 1/2 cup. I added the Marsala to the tomatoes to measure 1 cup.  Felt it was plent.  Next time will reduce the tomatoes even more.  I agree with another review in that it wasn't colourful but that was not a distraction; the baby spinach made up for it.  I was short on the mushrooms, my fault.  Will check my ingredients more carefully next time.  All in all good, but needs tweaking.

My husband loved this recipe, although I did make a few modifications. I added garlic and red onion to the mushroom and tomato mix. To lighten it up, I fried the chicken in olive oil flavored spray and reduced the butter from 3/4 cup to 2 Tbsp. It still tasted great!

This is really quite good, but like others who made the suggestions, I doubled the amount of mushrooms (1 lb sliced), added 2 small cloves of minced garlic, doubled the amount of spinach, halved the amount of Marsala, and added about 1/4 cup chicken stock. I also used boneless chicken thighs instead of breasts. I would consider this an "entertaining guests" kind of meal because the presentation can be elegant yet not very complicated. It's a robust recipe that can survive a lot of tweaking. This one will stay on our go-to recipes.

Delicious!! I would definitely make it again.  I did add a lot more spinach and used less butter.  I will also use an egg to coat the chicken next time.

A fabulous recipe. I didn't add the sun dried tomatoes and it still tasted great. Thanks for the recipe!

I was so excited to make this dish - it sounded so wonderful!  I was kinda disappointed.  Too much butter in the sauce...and as much as I adore wine sauces, this one had just too much bite (I used a nice pinot noir) and I added some chicken stock to cut it down.  I'm not sure if I'd make this again.  Alot of work for an only ok dish.

This was so yummy...but I did make some alterations.  The recipe calls for enough butter to clog the arteries of 5 grown men!  1 stick (1/2 cup) was more than enough to saute the mushrooms and make the sauce nice and rich.  I did add a couple cloves of garlic to the dish as well as about a cup of chicken stock to make more sauce without all that butter.  I recommend you pile on the veggies as well.  They are the best part of the dish. Mangia!

I had to use white wine, I used a good chardonay which I had available, let me tell you it was great.  I made this for a baby shower and had people looking for me through out the day to get the receipe.  One guest compared it to a 5 star restaurant she eats at, said mine had more flavor.  Love it.

This was a delicious, rich and beautiful dish! My husband loved it too. I would serve this for company. Just for kicks, I might try adding a clove or two of garlic next time, since I'm a garlic fiend.

Great recipe! I add 1 small sliced onion and saute in 3 tbsp butter, then I add 3-4 cloves minced garlic after onions have softened. Then I add the mushrooms and marsala sauce. After it has become softened I add the sundried tomatoes and readd the chicken to help thicken up the mixture. Once it has cooked for appx 5 minutes I add the spinach (appx 5 cups raw) and cook for another 5 minutes. I serve with garlic mashed potatoes!!!!

Really like the extra veggies, only difference I sliced the chicken breast in half lengthwise and then pounded them thinner. I served it with pasta, but next time I'll try the mashed potatoes.

This was wonderful. The only changes I made were : adding more spinach, adding garlic and leaving out all the butter. I replaced some of the liquid that would have come from the butter with vegetable stock. Since I added a lot more spinach, next time I think I'll double up the wine and stock for the sauce, I served this over whole wheat couscous

I was a little skeptical to make this after reading some of the reviews, but I am so glad that I made it anyways.  This is absolutely delicious.  The only change I made was to double the veggies, and therefore I doubled the sauce.  I also decreased the amount  of butter to about 3 tablespoons, because 3/4 cup is scary for something that is not a dessert. This is definite a recipe to make if you want to impress someone.  It is quick, easy and absolutely delicious.  I will definitely be making this again.

this was ok, just very salty.  I probably won't make it again.

I changed it slightly:

8 boneless &amp; skinless chicken thighs
1/2 cup flour
salt and pepper
1 tablespoon oregano
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup butter
2 cups sliced mushrooms
1/2 cup sun-dried tomatoes
1 cup fresh spinach
3/4 cup Marsala wine

I thought this was delightful!!  I loved it!!  DH wasn't that crazy about it, but that's ok.  Will probably make it again.  Served with the mashed potatoes and went perfectly.  I ate it for breakfast the next morning..that good!  Thanks!!

The chicken was fantastic. The sauce was pretty good. The recipe needs several cloves of minced garlic, sauteed with the mushrooms before adding the other ingredients for the sauce. About 1/2 c. chicken broth so that there is some sauce left after the marsala wine reduces. Also, i would cut back in the sun-dried tomatoes ALOT. And i would dice them. They have a strong flavor (i used oil packed) and they were too much and too big. I might even add a good slurry of cream or half and half next time to mellow out some of the bright acidic flavor. Finally, don't bother making this if you don't have a decent bottle of marsala. Don't get the "cooking wine"...go to the wine department of your grocery store and get the real thing (it doesn't necessarily have to be expensive though - $7-10 is still fine).

This was an excellent idea.  I love the sundried tomatoes and spinach.  For the chicken, I just sliced the breasts very thin and then sauteed them in some olive oil - no butter.  Will definitely make this again!

Yum, yum, yum. I'm a huge fan of chicken marsala, but had never thought to add sun-dried tomatoes and spinach. What a great idea! I didn't have fresh spinach, just frozen, so added half a box of chopped frozen spinach...squeezing out all of the excess liquid. I also just had chicken thighs, so I used them (skinless)...no need to pound as they're more tender than chicken breasts. Also had it over garlic mashed potatoes...another first, as I usually have this with pasta. I really loved it. Thanks, Shannon!

This was sooo good! The only thing I did different was use sherry instead of marsala wine because I didn't have any. Also, next time I might use less butter because the recipe calls for so much.
Thanks! It was great.

This recipe is very very good.  My husband love it.  Although he didn't like the mushrooms. I served it with Garlic mashed potatoes(made with whipping cream)  Talk about comfort food. Yummy!!!

I love this recipe and make it at least once a month! A few changes...I use 1/2 cup butter,2/3 cup sun-dried tomatoes, 3/4 cup spinach, and garlic. So much better than plain chicken marsala!!

Very good!
I used frozen chopped spinach and it turned out great... another possible side to it would be white rice. Husband loved it!

this recipe was alright, way to much butter! besides the butter taste this recipe is good.next time i will use only 1/4 of the amount of butter. i added a little flour to cut some of the strong marsala flavor. i also used half portobellos and half sliced mushrooms so it was not all mushrooms.

I haven't cooked in awhile but the mood struck. Didn't have a lot of confidence but this recipe was easy and delicious. My honey said " mmm. Mmm. " all through dinner!

This was delicious! I've been making chicken marsala for years, and it's nice to have a new twist on it. 1/2 cup butter was plenty. Used 3/4 cup spinach, and a little less tomatoes. Served over angel hair pasta. Definitely recommend this one for a weeknight dinner, as it was pretty quick and easy to put together.

O m g  I never review recipes but rely on other reviews for what I make.  This recipe is absolutely fabulous with not a single modification.  Our guests described it as fancy restaurant quality.  Thank you thank you.   This one is a new favorite!

We loved this &amp; only made a couple of changes. We used a LOT LESS butter, &amp; a LOT MORE spinach. We also didn't have any Marsala, so used California Madeira instead, &amp; it was great. We served it over potatoes mashed with skin-on, with a little sour cream &amp; green onion. Yummy

This recipe was so easy and tasty. I made some mod's based on the reviews and adjusted to our taste. Sauted 3 cloves garlic and about 3tbs chopped yellow onion prior to adding the chicken (which I cut into pieces). Added 3/4 cup marsala w/ 1/4 cup sherry with mushrooms &amp; 1/4 cup butter since my tomatoes were in oil. Added back the chicken along with some diced green onion the sundried tomatoes &amp; 2 cups of spinach.  Served over garlic mashed potatoes. Presentation and taste were spot on.  Thanks Shanou.    

I had this for dinner tonight and thought it was ok. I used Marsala cooking wine and found it a little bit vinegar-y. The sundried tomatoes I used were oil packed which I believe made it a little greasy. I had to cook the mixture longer than 10 mins so it could reduce to a consistency I liked. My daughter liked it, so I may prepare again with a few adjustments.

I used olive oil instead of butter and not as much as called for but used a lot more Marsala.  We loved this; it was a hit with almost everyone at the dinner party.  Definitely a keeper.

Simple, flavorful, fast. I'm a huge fan of this recipe and take pleasure in adding it to the "serve to guests" section of my recipe notebook. I prepared it exactly as written and both my husband and I spent the entire meal oo'ing and ah'ing. The marsala flavor is a touch strong (I'm sure it depends on the label--this one was aged 10 years so maybe it's more potent), but i think we'll just cut it with a 1/2 c. of broth next time. Otherwise, flawless. THANK YOU for a fabulous, 5 star recipe.

I followed the recipe exactly and all I tasted in the end was pure butter.  I had to throw it away.  I couldn't eat it.  I think this recipe could work but I think the butter needs to be taken down to at least 1/4 cup (I'd actually make it 1/8 but that's my preference).  Add chicken broth and just a little bit of heavy cream for the spinach, tomato, mushroom portion.

cut flour ( brown rice) to 1/4, pan fried chicken longer, used more marsala and garlic

best chicken dish we tryed in years. The second time we tryed it we served it over basmati rice, and not only was it just as great it now served almost double.

This was FANTASTIC!  I used the dried tomatoes in the pouch -- no oil.  Also reduced the quantity of them as my husband hates them.  However, I used real Marsala wine from the liquor section &amp; not the bottled in the grocery aisle.  Also, reduced the butter substantially &amp; substituted with chicken broth.  Tasted like a goumet meal for company.  Yum, yum!

My family loved this, after reading the other reviews I did tweak it a bit, I seared the chicken only for a few minutes on each side then I put it in a after I cooked up the sauce I put it ontop of the chicken then added the spinach (frozen out of a bag) then baked it in a coverd dish for 20 minutes on 375, I also added a garlic clove to the sauce and I used regular mushrooms as well as only 2 table spoons of butter. The dish had beautiful color and great taste, it's a keeper in my family! Thank YOU!!

I love this recipe as do my guests. I make more gravy by adding some flour and water before adding mushrooms etc also a little chicken stock to flavor the gravy . I serve this with garlic mashed red potatoes and it is very rich but a hit at dinner parties

This recipe was fabulous! i'm not much of a cook and my boyfriend (who is really picky) absolutely loved this. I would cut down on the butter to 1/2 cup and the marsala wine to 1/2 cup as well. Overall, I was very satisfied with this recipe.I would definately make this recipe again because it was quick, easy, and tasty.

This dish could have been really delicious, but 3/4 cup of sun-dried tomatoes? OMG, it was sooo oily and overwhelming. I think that fresh tomatoes would have been a better choice.  Sorry, it just didn't work for us.

Made this for a 4-person dinner party and everyone loved it.  Definitely goes well with garlic mashed potatoes, as described.

Made this the other night and it was a hit with my daughter and I loved it.  I served it over angel hair pasta.  Very tasty.

Great recipe!!!!  I will definitely make this again!

Wow this dish was amazing.  The only thing I did was different was to season the chicken hours prior to putting the flour, everything else I followed per the recipe.  EVERYONE loved it.  Restaurant quality dish.  Thank you

As others have said, half the Oregano &amp; Flour. I upped the Spinach. Beautiful &amp; Delicious Dish!

Awesome! Followed the recipe exactly. I'll definitely be making this one again.

This is a delicious recipe.  I used less butter and more spinach and mushrooms.  I also grilled the chicken; put it in a casserole dish and then layered the mixture on top of it and layered it again with cheese; put in the oven for about 20 minutes until cheese turns golden.  It was absolutely delicious.  I served it with some french bread which was great for mopping up the juices!  We will make this again and again.

chicken marsala florentine

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 4

Author : SHANOU

Ingredients

Instructions

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