Panza Chicken

We were recently in Boston and a coworker of mine Joanie (another foodie) suggested this restaurant called PANZA in the North End for dinner. We met our dear friends Paul and Astrid (they introduced us 30+years ago) for dinner here. the restaurant was intimate (=small) but the food was fabulous. Astrid and I had their Veal Panza --it was offered as Chicken Panza as well and this is what I recreated. This is definitely a recipe to do again and again. Yes I would serve it to company :)

 1 package of chicken tenderloins (about 8 pieces)
EVOO
Pan sear flour (or Wondra)
Salt/ Pepper
6 -8 mushrooms sliced thin
1/2 package of sun dried tomatoes ( mine were from Trader Joes about 1/2 cup- not in oil)
1 package of baby spinach
1/4 c pine nuts toasted
3/4 cup Marsala
1/4 cup balsamic vinegar
1 T butter

 In a large fry pan add EVOO and chicken that has been dredged in flour and seasoned with s/p. Cook until browned on both sidesAdd mushrooms and continue to cook until softened ( I ended up moving my chicken to a plate while I completed the mushrooms-add back in after Balsamic stage)

 Now add Marsala and cook for 1-2 minutes until slightly reduced

 Add Balsamic and cook for 5-7 minutes until reduced

 Add butter

 Add spinach and cook until wilted

 Add sundried tomatoes ( If Kevin had his way I would add less sundried --but NOPE!)

 Add chicken and heat through. Add toasted pine nuts last.