Ingredients

The following ingredients have 2 Servings
  • 3 Beefsteak tomato
  • 1 bunch parsley
  • 1 great shallot
  • 9 ozs Chicken breasts
  • salt
  • peppers
  • 1 Tbsp Canola oil
  • 0.5 cup Marsala wine
  • 0.5 cup Chicken broth

Instruction

  • Wash tomatoes, then cut in half and gently squeeze out the seeds. Wash the parsley, shake dry, and chop. Peel and finely chop the shallot.
  • Rinse chicken breast fillets, pat dry and split in half crosswise.
  • Place the slices between two pieces of plastic wrap. With a heavy skillet or a meat pounder, flatten the pieces to an even thickness. Season with salt and pepper.
  • In a skillet over high heat, sear the tomato halves, cut-side down, then remove from pan. Pour the oil into the pan.
  • Cook chicken cutlets until cooked through approximately 1 minute on each side and remove from pan. Add shallots and tomatoes to the pan and fry until fragrant about 1 minute.
  • Pour in Marsala wine first, then the broth, and cook until fragrant and slightly thickend about 2-3 minutes.
  • Return the chicken, along with the parsley, to the pan and heat until chicken is warmed through. Season with salt and pepper. Serve with brown rice or whole wheat pasta.