Claude Lenfant’s Chicken Marsala

Claude Lenfant’s Chicken Marsala

  • Prep Time: 10 mins
  • Total Time: 1 hrs
  • Servings: 4

    • About This Recipe

    “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.”

    Ingredients

  • 1tablespoonmargarine
  • 4boneless skinless chicken breasts
  • freshly ground black pepper
  • salt, to taste
  • 2tablespoonsfinely chopped shallots( substitute the white part of a green onion, if you wish)
  • 1/2 cupmarsala wine
  • 1/2 cuplow sodium chicken broth
  • 2cupsfinely chopped, peeled, seeded plum tomatoes
  • 1/4 cupfinely chopped fresh parsley

    • Directions

  • 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.

    • Reviews

  • “Great recipe!I am not a cook, although I am slowly becoming one by trying all your great recipes…this one was easy and great!My husband loved it!The only thing I added was alittle cornstarch to thicken the sauce a bit…thank you so much!”

  • “Very good, my first chicken marsala was a success! The tomatoes/sauce felt creamy and melted in my mouth. Even my husband, who “doesn’t like tomatoes” ate this up! Served with a side of fresh steamed green beans and brown rice. I made this for two servings and the cooking times were about 5-10 minutes less than written. I also pounded my breasts down to an even 1/2″ so they would cook more evenly.This recipe is a keeper!”

  • “Excellant!For a good week meal I recommend this dish.I doubled the sauce. Would not change a thing.look forward to making again.Oh I forgot very easy.”

  • “As Rachael Ray would say – yummo!This was very easy to make.At first, I was not sure I wanted to be stuck with a whole bottle of marsala wine (not having had it before).I will be making this again and again so that wine will be put to good use!Thanks for sharing Lennie!”

  • “This is a very light and tasty dish.Exteremly easy to make.The only thing I did differently was to use roma tomatoes only because I couldn’t find plumb tomatoes.”

  • “Oh my this was delicious! We love chicken marsala but this recipe was incredible. The presentation is also beautiful making it a “sophisticated” version of the traditional dish.I made a few minor additions to suit my family.I sprinkled the chicken breasts with Accent and Bart’s mixed herbs before browning.I also added a pinch of Bart’s mixed herb to the marsala sauce.I added (1) 4 oz. can of mushrooms and only had one tomato so I didn’t anywhere near 2 cups that the recipe called for. And last, I didn’t use the fresh parsley as garnish but, the dish didn’t need it. 🙂 I served this over buttered egg noodles. This is absolutely the best! “

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