Irresistible in flavor and an Italian lovers dream, our Chicken Marsala Florentine is wonderfully light, gorgeous in coloring, and packed with protein. The marsala wine adds a hint of sweetness and the sun-dried tomatoes add a unique, rich flavor. It is my go-to dinner party meal too…the presentation is beautiful and looks like you’ve been cooking all day!

My husband likes most of the dishes I put in front of him. He’s smart not to complain about food when all he has to do is show up to the table 😉 The first time I whipped this together, I wasn’t sure how it would go purely because he isn’t too big on mushrooms. Well, he LOVED it. The mushrooms aren’t over powering at all and all the flavors meld together so well! When I feel like I’m in a slump and not sure what to cook, he suggests this dish almost every time. Total win on the home front! He loves eating it and I love cooking it.

What does “florentine style” mean?

When a dish is prepared “florentine”, it means that there is spinach in it. Catherine de’ Medici was the great-granddaughter of Florence’s Renaissance ruler, Lorenzo the Magnificent and it is said that she insisted on her favorite vegetable, spinach, at every meal! It was term that just stuck.

What can I use in place of marsala wine?

While we don’t recommend leaving this critical ingredient out, if you are in a pinch or do not want to cook with marsala, you can replace it with an equal amount of dry white wine or 1 cup of white grape juice with 4 teaspoons of brandy. 

Ingredients for our Chicken Marsala Florentine:

• 4-6 thin sliced chicken breasts
• 1/4 cup flour
• 1 Tablespoon dried oregano
• 2 Tablespoons olive oil
• 3/4 cup butter
• 1 cup marsala wine
• 1 container sliced portabello mushrooms
• 3/4 sun dried tomatoes (not packed in oil)
• 1/2 cup fresh spinach

How to make our Chicken Marsala Florentine:

In a large bowl, mix flour and oregano together.

Rinse your chicken breast and then pat dry. Then, coat chicken breasts with the flour mixture.

In a frying pan, coat the bottom with olive oil. Place your chicken breasts in the pan and cook over medium heat. Cook until done, about 4 minutes each side. When done cooking, remove from cook pan and place on a plate to the side.

In the same frying pan that the chicken was cooked in, melt butter and add the marsala wine. Once the butter is melted, add the mushrooms and sun-dried tomatoes. Let simmer for 10 minutes, stirring occasionally.

Last, mix in spinach and add chicken back to pan. Cover and allow to cook for an additional 5 minutes.

Serve and enjoy!

This dish has such a fancy name, but in all actuality, it isn’t that fancy to make at all! One of the best parts is that from start to finish, only one pan is used, making clean up quick and easy. It is full of flavor and simple to put together and makes a great dish for the family or when you have friends over. Pair it with our Spinach Walnut Salad or our Healthy Orzo Pasta Salad to make it a full meal 🙂

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