8oz of chicken breast butterflied
2 cups sliced mushrooms
Salt and pepper
2/3 cup Marsala wine
½ cup chicken broth
2 tsp minced garlic
Take your butterflied chicken breast and lightly dredge in flour. Shake of the excess and in a large skillet over medium heat fry the breasts in vegetable oil. Once cooked set aside.
In another skillet add your mushrooms along with 2 tablespoons of butter. Then add your chicken broth and wine and cook until reduced by 50%. Then take off heat and incorporate another tablespoon of butter until blended smoothly. Add your chicken to bring back to temperatures.
In a third skillet over medium high heat take ¼ cup of olive oil with 4 cups of baby spinach and 2 teaspoons of minced garlic. Cook until the spinach just becomes wilted. Then place on a plate. Put your chicken on top of the spinach. Then smother with the mushroom wine sauce.