Chicken Marsala Florentine

4 boneless, skinless chicken breast halves 1/4 cup ThickenThin Not/Starch Thickener (flour substitute) salt and pepper to taste 1 tablespoon dried oregano 2 tablespoons olive oil 3/4 cup Smart Balance spread 3 cups sliced Portobello mushrooms 3/4 cup sun-dried tomatoes 1/2 cup packed fresh spinach 1 cup Marsala wine

Directions

1 Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour substitute, salt , pepper and oregano.

2 In a skillet, cook chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.

3 In the same pan, melt the Smart Balance 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.