2 ~boneless skinless chicken breasts~
1/4 ~cup all-purpose flour~
1 ~tablespoon dried basil~
1 ~to 2 tablespoons olive oil~
2 ~to 3 tablespoons butter~
2 ~cups fresh morel mushrooms, cut in half if large~
2 ~medium ripe tomatoes, cut into thin wedges~
2 ~cups packed fresh spinach, coarsely chopped~
11/4 ~cups marsala wine divided~
2 ~teaspoons cornstarch~
Place one chicken breast at a time in a heavy plastic bag, lay flat, and pound with the flat side of a meat mallet to about 1/2-inch thick. Mix flour and basil and lightly dust the flattened chicken breasts. Place 1 tablespoon olive oil in 12-inch nonstick pan on medium high heat, and quickly saute the chicken breasts on both sides until done. (Add second tablespoon of olive oil to complete frying if necessary or if you don't have a nonstick pan.) Set the chicken breasts aside in a warm oven while you prepare the marsala sauce.
In the same pan, melt the butter over medium heat, add the mushrooms and lightly saute for 3 minutes. Add the tomatoes and saute for another 2 to 3 minutes. Add 1 cup of marsala wine and simmer while you mix the other 1/4 cup of marsala with the cornstarch. Slowly add the marsala cornstarch mixture to the pan a little at a time, constantly stirring the simmering marsala sauce until it thickens to a desired consistency. Toss in the fresh spinach and saute about 2 more minutes until slightly cooked. Pour the marsala wine and vegetable mixture over the chicken breasts and serve immediately.
Yield: 2 servings
Source: Kay-Lynne Schal-ler, entry in Foods from the Heartland Recipe Contest