Claude Lenfant's Chicken Marsala

READY IN: 1hr
Recipe by Lennie

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.

Top Review by Eternal710

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!

Ingredients Nutrition

Directions

  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.

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