Chicken San Remese

• 4 boneless skinless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons flour
• 1 tablespoon butter
• 1/2 cup pancetta, diced
• 1/2 cup onion, diced
• 10 ounces fresh spinach
• 1/2 lb mushroom, sliced
• 3 tablespoons marsala wine or 3 tablespoons sherry wine
• 1 cup whipping cream
• 3 tablespoons marinara sauce, prepared
• 9 ounces frozen artichoke hearts, thawed
• 1/2 lb cheese tortellini, cooked

1. Sprinkle chicken with salt and pepper; coat in flour. Melt butter in 12-inch nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until golden; set aside.
2. Add pancetta and onion to same skillet; cook, stirring frequently until onion is golden and pancetta is crisp, 3 minutes. Add spinach and mushrooms; cook 3 minutes , until spinach is wilted. Add Marsala and bring to a boil. Stir in cream, marinara sauce and artichokes. Reduce heat and simmer 7 minutes.
3. Return chicken to skillet; cover with sauce and vegetables and cook 2 minutes more, until heated through. Stir in tortellini. Divide chicken, sauce and pasta among 4 serving plates.

chicken breasts, salt, pepper, flour, butter, pancetta, onion, fresh spinach, mushroom, marsala wine, whipping cream, marinara sauce, cheese tortellini

Taken from www.food.com/recipe/chicken-san-remese-177193 (may not work)