Claude Lenfant's Chicken Marsala
photo by yogiclarebear
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 14.79 ml margarine
- 4 boneless skinless chicken breasts
- freshly ground black pepper
- salt, to taste
- 29.58 ml finely chopped shallots (substitute the white part of a green onion, if you wish)
- 118.29 ml marsala wine
- 118.29 ml low sodium chicken broth
- 473.18 ml finely chopped, peeled, seeded plum tomatoes
- 59.14 ml finely chopped fresh parsley
directions
- 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.
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Reviews
-
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!
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RECIPE SUBMITTED BY
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