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.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, melt margarine.
  2. Brown chicken breasts; sprinkle with salt and pepper and remove from skillet.
  3. Add shallots, Marsala, chicken stock and tomatoes to skillet.
  4. Simmer until liquid is partially reduced, about 10 minutes.
  5. Return chicken to skillet, spooning sauce over breasts.
  6. Cover and simmer until chicken is tender, about 25 to 30 minutes.
  7. On a warm serving platter, place the breasts, then pour sauce over; garnish with parsley.

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