Claude Lenfant'S Chicken Marsala

• 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

1. In a large skillet, melt margarine.
2. Brown chicken breasts; sprinkle with salt and pepper and remove from skillet.
3. Add shallots, Marsala, chicken stock and tomatoes to skillet.
4. Simmer until liquid is partially reduced, about 10 minutes.
5. Return chicken to skillet, spooning sauce over breasts.
6. Cover and simmer until chicken is tender, about 25 to 30 minutes.
7. On a warm serving platter, place the breasts, then pour sauce over; garnish with parsley.

margarine, chicken breasts, freshly ground black pepper, salt, shallots, marsala wine, chicken broth, tomatoes, parsley

Taken from www.food.com/recipe/claude-lenfants-chicken-marsala-20151 (may not work)