Chicken Marsala Florentine: A Symphony of Flavors

Chicken Marsala is a classic Italian-American dish beloved for its rich, savory sauce and tender chicken cutlets. This recipe takes the traditional dish a step further by adding the vibrant freshness of spinach, creating Chicken Marsala Florentine – a delightful and satisfying meal that’s perfect for a weeknight dinner or a special occasion.

This recipe combines the earthy notes of mushrooms and Marsala wine with the delicate flavors of spinach and chicken, creating a harmonious blend that will tantalize your taste buds. The creamy sauce coats the chicken and spinach beautifully, making each bite a burst of flavor.

## Why You’ll Love This Recipe

* **Flavorful and satisfying:** The combination of the Marsala sauce, mushrooms, and spinach creates a complex and delicious flavor profile.
* **Relatively quick and easy:** This dish can be prepared in under an hour, making it perfect for busy weeknights.
* **Elegant enough for company:** Chicken Marsala Florentine is a sophisticated dish that’s sure to impress your guests.
* **Versatile:** Serve it with pasta, rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
* **Nutritious:** Packed with protein and vitamins from the chicken and spinach, this dish is also a healthy choice.

## Ingredients You’ll Need

* **Chicken breasts:** Boneless, skinless chicken breasts are the star of the show. You’ll want to pound them thin for even cooking and maximum tenderness. About 2 pounds.
* **All-purpose flour:** Used for dredging the chicken, creating a light coating that helps it brown beautifully and thicken the sauce. About 1/2 cup.
* **Salt and black pepper:** Essential for seasoning the chicken and enhancing the overall flavor of the dish. To taste.
* **Olive oil:** Used for sautéing the chicken and vegetables. Provides a healthy fat and adds flavor. About 2 tablespoons.
* **Butter:** Adds richness and flavor to the sauce. You can use salted or unsalted butter, depending on your preference. About 2 tablespoons.
* **Mushrooms:** Cremini mushrooms (also known as baby bellas) are a great choice for this recipe, but you can also use white button mushrooms or a combination of both. Sliced. About 8 ounces.
* **Shallots:** Shallots have a milder, sweeter flavor than onions, making them a perfect addition to this dish. Finely chopped. About 2 medium.
* **Garlic:** Minced garlic adds a pungent aroma and flavor that complements the other ingredients. About 3 cloves.
* **Dry Marsala wine:** The key ingredient for the classic Marsala sauce. Look for a dry Marsala wine in the wine section of your grocery store. About 1 cup.
* **Chicken broth:** Adds depth of flavor to the sauce and helps to deglaze the pan. About 1/2 cup.
* **Heavy cream:** Adds richness and creaminess to the sauce. About 1/4 cup.
* **Fresh spinach:** Adds a pop of color and freshness to the dish. Washed and coarsely chopped. About 5 ounces.
* **Fresh parsley:** Chopped fresh parsley for garnish. Adds a touch of freshness and visual appeal. About 2 tablespoons.
* **Optional: Grated Parmesan cheese:** For serving. Adds a salty, savory note.

## Equipment You’ll Need

* **Cutting board:** For prepping the vegetables and chicken.
* **Chef’s knife:** For chopping and slicing.
* **Meat mallet (or rolling pin):** For pounding the chicken breasts.
* **Shallow dishes or plates:** For dredging the chicken in flour.
* **Large skillet or sauté pan:** For cooking the chicken and sauce.
* **Whisk:** For stirring the sauce.
* **Measuring cups and spoons:** For accurate ingredient measurement.

## Step-by-Step Instructions

Here’s a detailed guide to making Chicken Marsala Florentine:

**1. Prepare the Chicken:**

* Place each chicken breast between two sheets of plastic wrap or in a resealable plastic bag. Use a meat mallet or rolling pin to pound the chicken to about 1/4-inch thickness. This ensures even cooking and tenderizes the chicken.
* In a shallow dish, combine the flour, salt, and pepper. Mix well.
* Dredge each chicken breast in the flour mixture, making sure to coat both sides evenly. Shake off any excess flour. Set aside.

**2. Sauté the Chicken:**

* Heat the olive oil and 1 tablespoon of butter in a large skillet or sauté pan over medium-high heat. The pan should be large enough to accommodate all the chicken pieces without overcrowding. If necessary, cook the chicken in batches.
* Carefully place the chicken breasts in the hot pan, ensuring they are not touching each other. Cook for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
* Remove the chicken from the pan and set aside on a plate. Cover with foil to keep warm.

**3. Make the Marsala Sauce:**

* Add the remaining 1 tablespoon of butter to the skillet. Once melted, add the sliced mushrooms and chopped shallots.
* Sauté the mushrooms and shallots over medium heat for about 5-7 minutes, or until the mushrooms are softened and lightly browned, and the shallots are translucent. Stir occasionally to prevent burning.
* Add the minced garlic to the pan and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
* Pour in the Marsala wine and bring to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. These browned bits, also known as fond, add a lot of flavor to the sauce.
* Let the wine simmer for about 5-7 minutes, or until it has reduced by half and slightly thickened. This process concentrates the flavor of the wine and creates a richer sauce.
* Pour in the chicken broth and bring to a simmer again. Let it simmer for another 2-3 minutes, allowing the flavors to meld together.
* Reduce the heat to low and stir in the heavy cream. Simmer gently for 1-2 minutes, until the sauce has thickened slightly. Avoid boiling the sauce after adding the cream, as it can curdle.
* Season the sauce with salt and pepper to taste. Remember that the chicken was already seasoned, so taste the sauce before adding too much salt.

**4. Add the Spinach and Chicken:**

* Add the fresh spinach to the pan and stir until it wilts. This should only take a minute or two. The spinach will quickly reduce in volume as it cooks.
* Return the cooked chicken breasts to the pan and nestle them into the sauce. Make sure the chicken is coated with the sauce.
* Spoon some of the sauce over the chicken breasts to keep them moist.

**5. Serve:**

* Garnish with chopped fresh parsley.
* Serve immediately over pasta (such as linguine or fettuccine), rice, mashed potatoes, or with crusty bread. A sprinkle of grated Parmesan cheese is also a delicious addition.

## Tips for Success

* **Pound the chicken evenly:** This ensures that the chicken cooks evenly and remains tender.
* **Don’t overcrowd the pan:** Cook the chicken in batches if necessary to ensure proper browning.
* **Use dry Marsala wine:** Sweet Marsala wine will make the sauce too sweet.
* **Deglaze the pan thoroughly:** Scraping up the browned bits from the bottom of the pan adds a lot of flavor to the sauce.
* **Don’t boil the sauce after adding the cream:** This can cause the cream to curdle.
* **Taste and adjust seasoning:** Season the sauce to your liking, but remember that the chicken was already seasoned.
* **Use fresh spinach:** Fresh spinach has a better flavor and texture than frozen spinach.
* **Serve immediately:** Chicken Marsala Florentine is best served immediately while the chicken is still tender and the sauce is creamy.

## Variations and Substitutions

* **Vegetarian:** Substitute the chicken with thick slices of portobello mushrooms. Sear them in the same way as the chicken and add them to the sauce.
* **Dairy-free:** Omit the heavy cream or substitute it with coconut cream or cashew cream. Use olive oil instead of butter.
* **Gluten-free:** Use a gluten-free flour blend for dredging the chicken. Serve with gluten-free pasta or rice.
* **Add sun-dried tomatoes:** Add a handful of sun-dried tomatoes to the sauce for a burst of flavor.
* **Use different herbs:** Experiment with different herbs such as thyme, oregano, or rosemary.
* **Add lemon juice:** A squeeze of lemon juice at the end brightens up the flavors of the dish.

## Serving Suggestions

Chicken Marsala Florentine is a versatile dish that can be served with a variety of sides:

* **Pasta:** Linguine, fettuccine, spaghetti, or penne are all great choices.
* **Rice:** White rice, brown rice, or wild rice.
* **Mashed potatoes:** Creamy mashed potatoes or garlic mashed potatoes.
* **Crusty bread:** Perfect for soaking up the delicious sauce.
* **Roasted vegetables:** Asparagus, broccoli, or Brussels sprouts.
* **Salad:** A simple green salad.

## Make-Ahead Instructions

You can prepare some of the components of this dish ahead of time:

* **Chicken:** Pound and dredge the chicken up to 24 hours in advance. Store it in the refrigerator in an airtight container.
* **Vegetables:** Chop the mushrooms, shallots, and garlic up to 24 hours in advance. Store them in separate containers in the refrigerator.
* **Sauce:** The sauce can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently before adding the spinach and chicken.

However, it’s best to cook the chicken and add the spinach just before serving for the best quality.

## Storage Instructions

* **Leftovers:** Store leftover Chicken Marsala Florentine in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the leftovers gently in a skillet over medium heat or in the microwave. Add a splash of chicken broth or water if the sauce has thickened too much.

## Nutritional Information (Approximate)

* Calories: Approximately 450-550 per serving (depending on portion size and ingredients used).
* Protein: 40-50g
* Fat: 20-30g
* Carbohydrates: 20-30g

**Note:** This is an approximate estimate. The actual nutritional information may vary depending on the specific ingredients used and portion sizes.

## Chicken Marsala Florentine Recipe

**Yields:** 4-6 servings
**Prep time:** 20 minutes
**Cook time:** 30 minutes

**Ingredients:**

* 2 pounds boneless, skinless chicken breasts
* ½ cup all-purpose flour
* Salt and black pepper to taste
* 2 tablespoons olive oil
* 2 tablespoons butter, divided
* 8 ounces cremini mushrooms, sliced
* 2 medium shallots, finely chopped
* 3 cloves garlic, minced
* 1 cup dry Marsala wine
* ½ cup chicken broth
* ¼ cup heavy cream
* 5 ounces fresh spinach, washed and coarsely chopped
* 2 tablespoons chopped fresh parsley, for garnish
* Grated Parmesan cheese, for serving (optional)

**Instructions:**

1. **Prepare the Chicken:** Place chicken breasts between plastic wrap; pound to ¼-inch thickness. Combine flour, salt, and pepper. Dredge chicken in flour mixture, shaking off excess.
2. **Sauté the Chicken:** Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side, until golden brown and cooked through. Remove and set aside, covered.
3. **Make the Marsala Sauce:** Add remaining butter to the skillet. Sauté mushrooms and shallots for 5-7 minutes, until softened. Add garlic; cook 1 minute until fragrant. Pour in Marsala wine; simmer for 5-7 minutes, reducing by half, scraping up browned bits.
4. **Continue the Sauce:** Pour in chicken broth; simmer for 2-3 minutes. Reduce heat; stir in heavy cream. Simmer gently for 1-2 minutes, until thickened slightly. Season with salt and pepper.
5. **Add Spinach and Chicken:** Add spinach; stir until wilted. Return chicken to pan; coat with sauce.
6. **Serve:** Garnish with parsley. Serve over pasta, rice, or mashed potatoes. Add Parmesan cheese, if desired.

Enjoy your delicious Chicken Marsala Florentine! This recipe is sure to become a family favorite.