Ingredients
-
1
-
4
-
-
-
2
-
1/2
-
1/2
-
2
-
1/4
-
-
-
-
-
-
Directions
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 , 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!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Skillet, Melt Margarine. |
|
2
Done
|
Brown Chicken Breasts; Sprinkle With Salt and Pepper and Remove from Skillet. |
|
3
Done
|
Add Shallots, Marsala, Chicken Stock and Tomatoes to Skillet. |
|
4
Done
|
Simmer Until Liquid Is Partially Reduced, About 10 Minutes. |
|
5
Done
|
Return Chicken to Skillet, Spooning Sauce Over Breasts. |
|
6
Done
|
Cover and Simmer Until Chicken Is Tender, About 25 to 30 Minutes. |
|
7
Done
|
on a Warm Serving Platter, Place the Breasts, Then Pour Sauce Over; Garnish With Parsley. |
