Claude Lenfant's Chicken Marsala

Total Time
Prep 10 mins
Cook 50 mins

This is another recipe from my celebrity collection. Claude Lenfant was (still is, for all I know) the director of the U.S. National Heart, Lung and Blood Institute. I would serve this with rice or pasta.

Ingredients Nutrition


  1. In a large skillet, melt margarine.
  2. Brown chicken breasts; sprinkle with salt and pepper and remove from skillet.
  3. Add shallots, Marsala, chicken stock and tomatoes to skillet.
  4. Simmer until liquid is partially reduced, about 10 minutes.
  5. Return chicken to skillet, spooning sauce over breasts.
  6. Cover and simmer until chicken is tender, about 25 to 30 minutes.
  7. On a warm serving platter, place the breasts, then pour sauce over; garnish with parsley.
Most Helpful

5 5

Great recipe! I am not a cook, although I am slowly becoming one by trying all your great recipes...this one was easy and great! My husband loved it! The only thing I added was alittle cornstarch to thicken the sauce a bit...thank you so much!

5 5

Very good, my first chicken marsala was a success! The tomatoes/sauce felt creamy and melted in my mouth. Even my husband, who "doesn't like tomatoes" ate this up! Served with a side of fresh steamed green beans and brown rice. I made this for two servings and the cooking times were about 5-10 minutes less than written. I also pounded my breasts down to an even 1/2" so they would cook more evenly. This recipe is a keeper!

5 5

Excellant! For a good week meal I recommend this dish. I doubled the sauce. Would not change a thing. look forward to making again. Oh I forgot very easy.