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Claude Lenfant’s Chicken Marsala
At a Glance
- Prep
- 15 minutes
- Cook
- 50 minutes
- Total
- 1 hr
- Servings
- 4.00 serving(s)
Categories
- Main
Cuisine
- Italian
Cooking Method
- Simmer
Difficulty
- Medium
Dietary
- Omnivore
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Claude Lenfant's Chicken Marsala brings together 1 tablespoon margarine, 4 boneless skinless chicken breasts, freshly ground black pepper in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 4 servings.
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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
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Instructions
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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