Ingredients and Weight:
- Boneless, skinless chicken breasts: 1 pound (cut into medallions)
- All-purpose flour: 1/2 cup
- Salt and pepper: to taste
- Olive oil: 1/4 cup
- Marsala wine: 1 cup
- Chicken broth: 1 cup
- Mushrooms (sliced): 8 ounces
- Spinach (fresh): 6 cups
- Parmesan cheese (grated): 1/2 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Season the chicken medallions with salt and pepper.
- Dredge the chicken in flour.
- Heat the olive oil in a large skillet over medium heat.
- Brown the chicken on both sides for 4-5 minutes per side.
- Remove the chicken from the skillet and set aside.
- Sauté the mushrooms in the same skillet until browned.
- Add the Marsala wine and chicken broth to the skillet. Bring to a boil and reduce heat.
- Simmer for 15 minutes, or until the sauce has thickened.
- Stir in the spinach and parmesan cheese. Cook until the spinach has wilted.
- Return the chicken to the skillet and cook for an additional 5 minutes, or until heated through.
Nutritional Information:
- Calories: 350 (per serving)
- Protein: 30 grams
- Fat: 15 grams
- Carbohydrates: 20 grams
Dish Characteristics:
- Savory and creamy
- Tender chicken with a flavorful sauce
- Rich and earthy flavors of mushrooms and spinach
- Perfect for special occasions or everyday meals
User Comments:
- "This dish was absolutely delicious! The chicken was perfectly cooked and the sauce was so creamy and flavorful."
- "I'm not usually a fan of spinach, but this dish was amazing. The flavors blended together so well."
- "This is now my go-to recipe for a special occasion dinner. It's easy to make and always impresses my guests."
Special Precautions and Tips:
- Use boneless, skinless chicken breasts for best results.
- Don't overcook the chicken, or it will become tough.
- If the sauce is too thin, simmer for a few minutes longer.
- If the sauce is too thick, add a splash of chicken broth.
