1/1 Photo of Claude Lenfant's Chicken Marsala
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.
My Private Note
Units: US | Metric
- 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
- 1In a large skillet, melt margarine.
- 2Brown chicken breasts; sprinkle with salt and pepper and remove from skillet.
- 3Add shallots, Marsala, chicken stock and tomatoes to skillet.
- 4Simmer until liquid is partially reduced, about 10 minutes.
- 5Return chicken to skillet, spooning sauce over breasts.
- 6Cover and simmer until chicken is tender, about 25 to 30 minutes.
- 7On a warm serving platter, place the breasts, then pour sauce over; garnish with parsley.
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Nutritional Facts for Claude Lenfant's Chicken Marsala
Serving Size: 1 (399 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 305.4
- Calories from Fat 42
- Total Fat 4.7 g
- Saturated Fat 0.9 g
- Cholesterol 68.4 mg
- Sodium 133.5 mg
- Total Carbohydrate 9.0 g
- Dietary Fiber 1.2 g
- Sugars 3.6 g
- Protein 29.0 g