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.
- 1 tablespoon margarine
- 4 boneless skinless chicken breasts
- freshly ground black pepper
- salt, to taste
- 2 tablespoons finely chopped shallots (substitute the white part of a green onion, if you wish)
- 1⁄2 cup marsala wine
- 1⁄2 cup low sodium chicken broth
- 2 cups finely chopped, peeled, seeded plum tomatoes
- 1⁄4 cup finely chopped fresh parsley
- In a large skillet, melt margarine.
- Brown chicken breasts; sprinkle with salt and pepper and remove from skillet.
- Add shallots, Marsala, chicken stock and tomatoes to skillet.
- Simmer until liquid is partially reduced, about 10 minutes.
- Return chicken to skillet, spooning sauce over breasts.
- Cover and simmer until chicken is tender, about 25 to 30 minutes.
- On a warm serving platter, place the breasts, then pour sauce over; garnish with parsley.
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!
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!
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.