Chicken Marsala Florentine

Place chicken breasts between two layers of parchment paper and flatten with a meat mallet until each piece is less than a half inch thick.

Combine the flour and spices in a shallow dish, and dredge the chicken through the mixture so that each piece is completely covered.

Heat the oil on high in a skillet, and fry each piece of chicken until completely cooked and golden on both sides (160°F). Add more oil as needed. Once cooked, set the chicken aside in a warm place.

Using the same skillet, melt the butter and add in the wine, mushrooms, and tomatoes. Cook until the mushrooms as soft (about 10 min). Add the spinach and cook until the spinach has turned soft (about a minute or two). Serve the vegetables and sauce over the chicken.