Recipe: Chicken Marsala

Chicken Marsala

4 chicken breasts, skinned and fat removed
1 tbsp margarine
1/8 tsp salt
1/8 tsp freshly ground pepper
2 tbsp shallots or scallions, finely chopped
1/2 cup Marsala wine
1/2 cup chicken stock or broth, fat removed
2 cups tomatoes, chopped, seeded, peeled
1/4 cup fresh parsley, finely chopped
2 cups hot cooked rice

Melt margarine in skillet. Brown chicken parts, both sides. Sprinkle with salt and pepper; remove from skillet.

Add chopped shallots, wine, stock and tomatoes to skillet. Simmer until liquid is partially reduced, about 10 minutes.

Return chicken to skillet, spooning sauce over chicken. Cover and simmer until chicken is tender, or about 30 minutes.

Serve sauce and chicken over rice. Sprinkle with chopped parsley.

Makes 4 servings
Source: PBH/National Heart, Lung, and Blood Institute