Chicken Marsala Florentine

My brother-in-law and sister-in-law made this for a few weeks back. I have been dreaming about since then! I finally made it again last night and it was just as dreamy. :)

Chicken Marsala Florentine
original here

(It is great with rice or mashed potatoes)

4 boneless, skinless chicken breast halves
1/4 cup all-purpose flour
salt and pepper to taste
1 tablespoon dried oregano
2 tablespoons olive oil
3/4 cup butter
3 cups sliced portobello mushrooms
3/4 cup sun-dried tomatoes
1/2 cup packed fresh spinach
1 cup Marsala wine

Directions

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.
In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
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. Mix in spinach, and cook for about 2 minutes. Serve over chicken.

***in reviews, people said they cut the amount of butter in half. it tastes good the way it is written, but that is a lot of butter. so I might try that next time....I also added more then double the spinach***