Claude Lenfant's Chicken Marsala

5.0(6)

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.

by Lennie·published 2002-02-19

Open original recipe

Chicken Breast

Servings

4 serving(s)

Total time

prep 10 min

Calories / serving

305 kcal

Ingredients (9)

serves

1 tablespoon margarinemargarine
4 boneless skinless chicken breastschicken-breast
freshly ground black pepperpepper
salt, to tastesalt
2 tablespoons finely chopped shallots (substitute the white part of a green onion, if you wish)onion
1/2 cup marsala winemarsala-wine
1/2 cup low sodium chicken brothchicken-broth
2 cups finely chopped, peeled, seeded plum tomatoes
1/4 cup finely chopped fresh parsleyparsley

Instructions (7 steps)

01In a large skillet, melt margarine.
02Brown chicken breasts; sprinkle with salt and pepper and remove from skillet.
03Add shallots, Marsala, chicken stock and tomatoes to skillet.
04Simmer until liquid is partially reduced, about 10 minutes.
05

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.