Sprinkle 2 Chicken Breasts with Garlic Salt and Shallot Pepper, then dredge in flour.
Cook the chicken about 8 minutes on each side until lightly browned.
Add 8 ounces Mushrooms, sliced.
Stir until they begin to soften, then add:
1 Cup Chicken Broth
1/2 Cup Marsala Wine
Salt & Pepper, to taste.
Cook for an additional 10 minutes or until chicken is cooked through.
Remove Chicken from pan, and stir in 2 - 3 Tablespoons Wondra Flour, and stir until sauce thickens.
Line plate with Sauteed Spinach, top with Rice, then place Chicken Breast on top and cover with sauce and mushrooms.
Italian Sauteed SpinachIn a deep skillet with a lid, saute over medium heat:
2 Tablespoons Olive Oil
3 Cloves Garlic, minced
When garlic begins to brown, add 1 pound fresh Spinach, and cover with lid for about 8 minutes. When spinach is wilted. add Salt & Pepper to taste and stir until coated with oil.
Squeeze fresh lemon juice over top.