Chicken Marsala Florentine

Ingredients

• 0.8 cup butter 
• 0.3 cup flour all-purpose
• 2 tablespoons olive oil 
• 1 tablespoon oregano dried
• 3 cups portabello mushrooms sliced
• 4 servings salt and pepper to taste
• 4  chicken breast halves boneless skinless
• 0.5 cup pkt spinach fresh packed
• 0.8 cup sun-dried tomatoes 

Equipment

• frying pan
• wax paper
• meat tenderizer

Directions

1. 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.
2. In a skillet, fry 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.
4. Mix in spinach, and cook for about 2 minutes.
5. Serve over chicken.