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Categories:
margarine chicken breasts freshly ground black pepper salt shallots Marsala wine chicken broth tomatoes parsley
Viewed: 56 - Published at: 7 years agoIngredients
- 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
Method
- 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.
