CLAUDE LENFANT'S CHICKEN MARSALA

Claude Lenfant's Chicken Marsala image

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.

Provided by Lennie

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

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

Steps:

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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