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."
photo by yogiclarebear photo by yogiclarebear
photo by yogiclarebear
Ready In:




  • 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.

Questions & Replies

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  1. 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!
  2. 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!
  3. 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.
  4. As Rachael Ray would say - yummo! This was very easy to make. At first, I was not sure I wanted to be stuck with a whole bottle of marsala wine (not having had it before). I will be making this again and again so that wine will be put to good use! Thanks for sharing Lennie!
  5. This is a very light and tasty dish. Exteremly easy to make. The only thing I did differently was to use roma tomatoes only because I couldn't find plumb tomatoes.


I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
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