Ingredients
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1 tablespoon margarine
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4 boneless skinless chicken breasts
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freshly ground black pepper
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salt, to taste
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2 tablespoons finely chopped shallots (substitute the white part of a green onion, if you wish)
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1/2 cup marsala wine
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1/2 cup low sodium chicken broth
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2 cups finely chopped, peeled, seeded plum tomatoes
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1/4 cup finely chopped fresh parsley
Instructions
- 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.