Chicken Marsala Florentine (P2)

4 boneless, skinless chicken breast halves
1/4 cup Thicken Thin 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:
Place chicken breasts between two pieces of wax paper, and pound to ¼ inch thick with a meat mallet. Dust chicken with flour substitute, salt, pepper and oregano.
In a skillet, cook chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
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.