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.
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.
Ingredients
margarine, boneless skinless chicken breasts, black pepper, salt, shallots, marsala wine, low sodium chicken broth, plum tomatoes, fresh parsley